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1
Carcass characteristics and commercial meat cuts weights from nellore stters fed yerba mate
Carcass characteristics and commercial meat cuts weights from nellore stters fed yerba mate
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Carcass characteristics and commercial meat cuts weights from nellore stters fed yerba mate

M. P. Vidal Rymer Ramiz Tullio; Renata Tieko Nassu; Alexandre Berndt; Daniel Rodrigues Cardoso; International Congress of Meat Science and Technology (60. 2014 Punta Del Este)

Proceedings ICoMST Punta Del Este, 2014

Puenta Del Este 2014

Localização: IQSC - Inst. Química de São Carlos    (P15613 )(Acessar)

2
Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber
Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber

Yana Jorge Polizer Rocha Mericia Harumi Hirano; D Pompeu; Maria Teresa de Alvarenga Freire; Marco Antonio Trindade; 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)

3
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)

4
Influence of modified atmosphere packaging on physical-chemical parameters of loin lamb stored under refrigeration
Influence of modified atmosphere packaging on physical-chemical parameters of loin lamb stored under refrigeration
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Influence of modified atmosphere packaging on physical-chemical parameters of loin lamb stored under refrigeration

Isabela Rodrigues dos Santos Ana Flávia Souza Palú; Beatriz Zillo Santa Barbara; Fábio Augusto Gallo; Maria Teresa de Alvarenga Freire; Marco Antonio Trindade; 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 Inf )(Acessar)

5
Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat
Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat

Larissa Tatero Carvalho Orfa Collazos Paucar; Raul Pereira Fregonesi; Paulo Eduardo Sichetti Munekata; Yana Jorge Polizer Rocha; Judite das Graças Lapa-Guimarães; Marco Antonio Trindade; 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 Tec )(Acessar)

6
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)

7
Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages

Juliana Cristina Baldin Paulo Eduardo Sichetti Munekata; Thais Mantovani Canan; Euder Cesar Michelin; Keila Domhof Flipsen; Raul Pereira Fregonesi; Silvia Helena Seraphin de Godoy; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; 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 Ant )(Acessar)

8
The power of meat in 21st century book of abstracts
The power of meat in 21st century book of abstracts
Material Type:
Livro 		Adicionar ao Meu Espaço

The power of meat in 21st century book of abstracts

International Congress of Meat Science and Technology (59. 2013 Izmir, Turkey) Meltem Serdaroğlu; Burcu Öztürk; Tolga Akcan

Izmir Ege University, Food Engineering Development 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (E.437 2013 )(Acessar)

9
Meat quality of restructured beef steak with added canola oil with antioxidant
Meat quality of restructured beef steak with added canola oil with antioxidant
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Meat quality of restructured beef steak with added canola oil with antioxidant

Mariana Rosário Freitas Lopes Angélica Simone Cravo Pereira; Marco Antonio Trindade; Bruno Lapo Utembergue; Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science and Technology (59. 2013 Izmir, Turkey)

Proceedings ICoMST Izmir, 2013

Izmir, Turkey 2013

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (PEA - 24 ) e outros locais(Acessar)

10
Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber
Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber

Yana Jorge Polizer Rocha M. H Hirano; D Pompeu; Marco Antonio Trindade; International Congress of Meat Science and Technology (59. 2013 Izmir, Turkey)

Proceedings ICoMST Izmir, 2013

Izmir, Turkey 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sen )(Acessar)

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