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Refinado por: Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover
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1
Stability of lamb burger containing natural antioxidant extract oxidative and colour parameters during two months of frozen storage
Stability of lamb burger containing natural antioxidant extract oxidative and colour parameters during two months of frozen storage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Stability of lamb burger containing natural antioxidant extract oxidative and colour parameters during two months of frozen storage

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; Mericia Harumi Hirano; José M Lorenzo Rodríguez; Mariza Pires de Melo; International Congress of Meat Science and Technology (60. 2014 Punta Del Este, Uruguay)

Proceedings ICoMST Punta Del Este, 2014

Punta Del Este 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Sta )(Acessar)

2
Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; Mericia Harumi Hirano; José M Lorenzo Rodríguez; Mariza Pires de Melo; International Congress of Meat Science and Technology (60. 2014 Punta Del Este, Uruguay)

Proceedings ICoMST Punta Del Este, 2014

Punta Del Este 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Phy )(Acessar)

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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