Rosemary and pitanga aqueous leaf extracts on beef patties stability under cold storage (2016)
Source: Brazilian Archives of Biology and Technology. Unidade: FZEA
Subjects: ANTIOXIDANTES, FOLHAS (PLANTAS), CONSERVAÇÃO DE ALIMENTOS, CARNES E DERIVADOS, COR, OXIDAÇÃO, LIPÍDEOS
ABNT
VARGAS, Flávia Carolina et al. Rosemary and pitanga aqueous leaf extracts on beef patties stability under cold storage. Brazilian Archives of Biology and Technology, v. 59, n. ja/dez. 2016, p. 1-10, 2016Tradução . . Disponível em: https://doi.org/10.1590/1678-4324-2016160139. Acesso em: 25 abr. 2024.APA
Vargas, F. C., Pereira, L. A., Costa, P. A. da, Melo, M. P. de, & Sobral, P. J. do A. (2016). Rosemary and pitanga aqueous leaf extracts on beef patties stability under cold storage. Brazilian Archives of Biology and Technology, 59( ja/dez. 2016), 1-10. doi:10.1590/1678-4324-2016160139NLM
Vargas FC, Pereira LA, Costa PA da, Melo MP de, Sobral PJ do A. Rosemary and pitanga aqueous leaf extracts on beef patties stability under cold storage [Internet]. Brazilian Archives of Biology and Technology. 2016 ; 59( ja/dez. 2016): 1-10.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1590/1678-4324-2016160139Vancouver
Vargas FC, Pereira LA, Costa PA da, Melo MP de, Sobral PJ do A. Rosemary and pitanga aqueous leaf extracts on beef patties stability under cold storage [Internet]. Brazilian Archives of Biology and Technology. 2016 ; 59( ja/dez. 2016): 1-10.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1590/1678-4324-2016160139