Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat (2012)
- Autores:
- Autores USP: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- Assuntos: SUPLEMENTAÇÃO ALIMENTAR; FRANGOS DE CORTE; CARNES E DERIVADOS (PROCESSAMENTO); PIMENTA; VITAMINA E
- Idioma: Inglês
- Imprenta:
- Editora: IUFoST ;
- Local: [Toronto, Canadá]
- Data de publicação: 2012
- Fonte:
- Título do periódico: Anais ... = Annals ...
- Nome do evento: World Congress of Food Science and Technology
-
ABNT
PINO, Lilian Marques et al. Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat. 2012, Anais.. [Toronto, Canadá]: IUFoST ;, 2012. Disponível em: http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf. Acesso em: 23 abr. 2024. -
APA
Pino, L. M., Simões, F. F. A., Sampaio, G. R., Racanicci, A. M. C., Regitano-d'Arce, M. A. B., & Torres, E. A. F. da S. (2012). Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat. In Anais .. = Annals ... [Toronto, Canadá]: IUFoST ;. Recuperado de http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf -
NLM
Pino LM, Simões FFA, Sampaio GR, Racanicci AMC, Regitano-d'Arce MAB, Torres EAF da S. Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat [Internet]. Anais .. = Annals .. 2012 ;[citado 2024 abr. 23 ] Available from: http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf -
Vancouver
Pino LM, Simões FFA, Sampaio GR, Racanicci AMC, Regitano-d'Arce MAB, Torres EAF da S. Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat [Internet]. Anais .. = Annals .. 2012 ;[citado 2024 abr. 23 ] Available from: http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf - Phytosterol oxides formation in corn oil samples after heating
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