Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: PEIXES, OXIDAÇÃO, VIDRO, CARNE MECANICAMENTE SEPARADA
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RODRIGUES, Larissa da Cunha et al. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 08 jun. 2024.APA
Rodrigues, L. da C., Souza, N. S., Simbine, E. O., Menezes, M. H. P. de, Burguês, I. B., Fávaro-Trindade, C. S., & Lapa-Guimarães, J. das G. (2019). Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.NLM
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 jun. 08 ]Vancouver
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 jun. 08 ]