Use of sensory science for the development of healthier processed meat products: a critical opinion (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; PATINHO, ILIANI - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.cofs.2020.04.012
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; PROCESSAMENTO DE ALIMENTOS; SAÚDE
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Current Opinion in Food Science
- ISSN: 2214-7993
- Volume/Número/Paginação/Ano: v. 40, p. 13–19, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SALDAÑA, E et al. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, v. 40, p. 13–19, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.04.012. Acesso em: 30 abr. 2024. -
APA
Saldaña, E., Merlo, T. C., Patinho, I., Rios-Mera, J. D., Contreras-Castillo, C. J., & Selani, M. M. (2021). Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, 40, 13–19. doi:10.1016/j.cofs.2020.04.012 -
NLM
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012 -
Vancouver
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012 - Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
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Informações sobre o DOI: 10.1016/j.cofs.2020.04.012 (Fonte: oaDOI API)
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