Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium (2021)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; SILVA, MARIA ELISABETH MACHADO PINTO E - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; BARBOSA, JAMILA - FSP ; GUIZELLINI, GLORIA MARIA - FSP
- Unidade: FSP
- DOI: 10.1080/15428052.2021.1955794
- Subjects: HAMBÚRGUER; CARNES E DERIVADOS; CONDIMENTOS E ESPECIARIAS; SAL (CONDIMENTO)
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Philadelphia
- Date published: 2021
- Source:
- Título do periódico: Journal of Culinary Science & Technology
- ISSN: 1542-8052
- Volume/Número/Paginação/Ano: p.1-19, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BARBOSA, Jamila et al. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. Journal of Culinary Science & Technology, p. 1-19, 2021Tradução . . Disponível em: https://doi.org/10.1080/15428052.2021.1955794. Acesso em: 27 abr. 2024. -
APA
Barbosa, J., Sampaio, G. R., Pinto e Silva, M. E. M., Guizellini, G. M., & Torres, E. A. F. da S. (2021). Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. Journal of Culinary Science & Technology, 1-19. doi:10.1080/15428052.2021.1955794 -
NLM
Barbosa J, Sampaio GR, Pinto e Silva MEM, Guizellini GM, Torres EAF da S. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium [Internet]. Journal of Culinary Science & Technology. 2021 ;1-19.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1080/15428052.2021.1955794 -
Vancouver
Barbosa J, Sampaio GR, Pinto e Silva MEM, Guizellini GM, Torres EAF da S. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium [Internet]. Journal of Culinary Science & Technology. 2021 ;1-19.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1080/15428052.2021.1955794 - Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
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Informações sobre o DOI: 10.1080/15428052.2021.1955794 (Fonte: oaDOI API)
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