Source: Book of abstracts. Conference titles: International Conference on Food Innovation - Foodinnova 2010. Unidade: ESALQ
Subjects: FRANGOS, OXIDAÇÃO, ALIMENTOS DE ORIGEM ANIMAL, CONSERVAÇÃO DE ALIMENTOS
ABNT
SELANI, M. M et al. Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing. 2010, Anais.. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. Disponível em: http://www.foodinnova.com/foodInnova/docu2/7.pdf. Acesso em: 03 jun. 2024.APA
Selani, M. M., Packer, V. G., Silva, T. Z., Rizzo Benato, R. T., Mourão, G. B., & Contreras Castillo, C. J. (2010). Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing. In Book of abstracts. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.foodinnova.com/foodInnova/docu2/7.pdfNLM
Selani MM, Packer VG, Silva TZ, Rizzo Benato RT, Mourão GB, Contreras Castillo CJ. Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing [Internet]. Book of abstracts. 2010 ;[citado 2024 jun. 03 ] Available from: http://www.foodinnova.com/foodInnova/docu2/7.pdfVancouver
Selani MM, Packer VG, Silva TZ, Rizzo Benato RT, Mourão GB, Contreras Castillo CJ. Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing [Internet]. Book of abstracts. 2010 ;[citado 2024 jun. 03 ] Available from: http://www.foodinnova.com/foodInnova/docu2/7.pdf