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Resultados de 1 a 10 de 25  para Produção Intelectual da USP

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1
Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage
Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage

Rafaella de Paula Paseto Fernandes Maria Teresa de Alvarenga Freire; Júlio Cesar de Carvalho Balieiro; Alessandra Fernandes Rosa; Fernanda Antunes Pinto Catunda; Marco Antonio Trindade; International Congress of Meat Science and Technology (57. 2011 Ghent, Belgium)

Proceedings ICoMST Ghent : Belgian Association of Meat Science and Technology, 2011

Ghent Belgian Association of Meat Science and Technology 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Eff )(Acessar)

2
Proteome changes of beef in Nelore cattle (Bos indicus) with different genotypes for tenderness
Proteome changes of beef in Nelore cattle (Bos indicus) with different genotypes for tenderness
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Proteome changes of beef in Nelore cattle (Bos indicus) with different genotypes for tenderness

Alessandra Fernandes Rosa Joanir Pereira Eler; Saulo da Luz e Silva; Rodrigo da Costa Gomes; Mirele Daiana Poleti; Cristina Tschorny Moncau; A. G Caritá; E. C Mattos (Elisângela Chicaroni); Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science and Technology (57. 2011 Ghent, Belgium)

Proceedings ICoMST Ghent : Belgian Association of Meat Science and Technology, 2011

Ghent Belgian Association of Meat Science and Technology 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Pro )(Acessar)

3
Effect of two methods of heating hot water and steam, in the parameters of quality of Semitendinosus muscles
Effect of two methods of heating hot water and steam, in the parameters of quality of Semitendinosus muscles
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of two methods of heating hot water and steam, in the parameters of quality of Semitendinosus muscles

M. da Silva Carmem Josefina Castillo Contreras; E Ortega; International Congress of meat Science and Technology (51. 2005 Baltimore, Maryland)

Book of abstracts Baltimore, 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1459560 ) e outros locais(Acessar)

4
The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks
The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks

A. Venturini Carmem Josefina Castillo Contreras; C Sarantopoulos; International Congress of meat Science and Technology (51. 2005 Baltimore, Maryland)

Book of abstracts Baltimore, 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1459485 ) e outros locais(Acessar)

5
Effect of two cooking metods - hot water and steam - on the quality parameters of semitendinosus muscles
Effect of two cooking metods - hot water and steam - on the quality parameters of semitendinosus muscles
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of two cooking metods - hot water and steam - on the quality parameters of semitendinosus muscles

Marielen de Lima Silva Carmem Josefina Castillo Contreras; Edwin Moisés Marcos Ortega; International Congress of Meat Science and Technology (51. 2005 Baltimore, Maryland, USA)

Exploring the wide wordl of meat ; Proceedings - Research Posters Baltimore ; 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1576092 ) e outros locais(Acessar)

6
Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen
Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen

A. C. Venturini J. A Faria; Carmen Josefina Contreras Castillo; Cláudio Rosa Gallo; International Congress of Meat Science and Technology (53. 2007 Beijing, China)

Proceedings Beijing : China Agricultural University Press, 2007

Beijing China Agricultural University Press 2007

Localização: ESALQ - Biblioteca Central    (PI 1625791 ) e outros locais(Acessar)

7
The utilization of modified atmospheric-packaging (MAP) associated with oxigen scavengers to prevent the transient discoloration of rump and striploin steaks
The utilization of modified atmospheric-packaging (MAP) associated with oxigen scavengers to prevent the transient discoloration of rump and striploin steaks
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

The utilization of modified atmospheric-packaging (MAP) associated with oxigen scavengers to prevent the transient discoloration of rump and striploin steaks

A. C. Venturini Carmem Josefina Castillo Contreras; C. I. G. L Sarantopoulos; International Congress of Meat Science and Technology (51. 2005 Baltimore, Maryland, USA)

Exploring the wide wordl of meat ; Proceedings - Research Posters Baltimore ; 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1576126 ) e outros locais(Acessar)

8
The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere
The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere

A. C. Venturini Carmen Josefina Contreras Castillo; C. I. G. L Sarantopoulos; K. M.V.A. B Cipolli; H. K Arima; International Congress of Meat Science and Technology (49th 2003 Campinas, SP); Brazilian Congress of Meat Science and Technology (2nd 2003 Campinas, SP)

Campinas, 2003

Campinas 2003

Localização: ESALQ - Biblioteca Central    (PI 1363968 ) e outros locais(Acessar)

9
Use of color to classify pale meat and its relation with other quality attributes
Use of color to classify pale meat and its relation with other quality attributes
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Use of color to classify pale meat and its relation with other quality attributes

C. Brossi Carmen Josefina Contreras Castillo; P. C Fischer; B. B Golineli; Sílvio Sandoval Zocchi; International Congress of Meat Science and Technology (53. 2007 Beijing, China)

Proceedings Beijing : China Agricultural University Press, 2007

Beijing China Agricultural University Press 2007

Localização: ESALQ - Biblioteca Central    (PI 1625808 ) e outros locais(Acessar)

10
Proteomic profile of bull Nellore meat
Proteomic profile of bull Nellore meat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Proteomic profile of bull Nellore meat

Cristina Tschorny Moncau Vanessa Augusto de Mello e Silva; Mirele Daiana Poleti; Alessandra Fernandes Rosa; Fábio Mateus de Moraes; Marco Antonio Trindade; Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science and Technology (58. 2012 Montreal)

Proceedings ICoMST Montreal, 2012

Montreal 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro ) e outros locais(Acessar)

Resultados de 1 a 10 de 25  para Produção Intelectual da USP

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