Source: Journal of Food Science and Technology Mysore. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE, PIMENTA
ABNT
VILLA, Erick Manuel Saldaña et al. Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger. Journal of Food Science and Technology Mysore, v. 57, n. 2 , p. 617-627, 2020Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-04093-x. Acesso em: 24 maio 2024.APA
Villa, E. M. S., Serrano-Leon, J. S., Selani, M. M., & Contreras-Castillo, C. J. (2020). Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger. Journal of Food Science and Technology Mysore, 57( 2 ), 617-627. doi:10.1007/s13197-019-04093-xNLM
Villa EMS, Serrano-Leon JS, Selani MM, Contreras-Castillo CJ. Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger [Internet]. Journal of Food Science and Technology Mysore. 2020 ; 57( 2 ): 617-627.[citado 2024 maio 24 ] Available from: https://doi.org/10.1007/s13197-019-04093-xVancouver
Villa EMS, Serrano-Leon JS, Selani MM, Contreras-Castillo CJ. Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger [Internet]. Journal of Food Science and Technology Mysore. 2020 ; 57( 2 ): 617-627.[citado 2024 maio 24 ] Available from: https://doi.org/10.1007/s13197-019-04093-x