Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2021.108497
- Subjects: ÁCIDOS GRAXOS; ANÁLISE SENSORIAL DE ALIMENTOS; HAMBÚRGUER; SAL (CONDIMENTO); SÓDIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Meat Science
- ISSN: 1873-4138
- Volume/Número/Paginação/Ano: v. 177, art. 108497, p. 1-13, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RIOS-MERA, Juan Dario et al. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science, v. 177, p. 1-13, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108497. Acesso em: 01 maio 2024. -
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Castillo, C. J. C. (2021). Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science, 177, 1-13. doi:10.1016/j.meatsci.2021.108497 -
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Castillo CJC. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics [Internet]. Meat Science. 2021 ; 177 1-13.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497 -
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Castillo CJC. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics [Internet]. Meat Science. 2021 ; 177 1-13.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497 - Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
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Informações sobre o DOI: 10.1016/j.meatsci.2021.108497 (Fonte: oaDOI API)
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