Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation (2010)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ
- Unidade: ESALQ
- Subjects: RESÍDUOS AGRÍCOLAS; LIPÍDEOS; FRANGOS; ALIMENTOS DE ORIGEM ANIMAL; OXIDAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Book of abstracts
- Conference titles: International Conference on Food Innovation - Foodinnova 2010
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ABNT
PACKER, V. G et al. Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation. 2010, Anais.. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. Disponível em: http://www.foodinnova.com/foodInnova/docu2/60.pdf. Acesso em: 26 abr. 2024. -
APA
Packer, V. G., Selani, M. M., Gomes, F. G., Ruiz, J. N., Augusto, T. R., Contreras Castillo, C. J., & Alencar, S. M. de. (2010). Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation. In Book of abstracts. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.foodinnova.com/foodInnova/docu2/60.pdf -
NLM
Packer VG, Selani MM, Gomes FG, Ruiz JN, Augusto TR, Contreras Castillo CJ, Alencar SM de. Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation [Internet]. Book of abstracts. 2010 ;[citado 2024 abr. 26 ] Available from: http://www.foodinnova.com/foodInnova/docu2/60.pdf -
Vancouver
Packer VG, Selani MM, Gomes FG, Ruiz JN, Augusto TR, Contreras Castillo CJ, Alencar SM de. Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation [Internet]. Book of abstracts. 2010 ;[citado 2024 abr. 26 ] Available from: http://www.foodinnova.com/foodInnova/docu2/60.pdf - Residues from guava processing: characterized, antioxidant potential and food applications
- Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat
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- Substituição da gordura suína por óleo de soja em mortadela: teor de colesterol e perfil de ácidos graxos
- Wine industry residue as antioxidant in cooked chicken meat
- Qualidade do músculo pectoralis major em aves submetidas a estresse térmico pré-abate
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