Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract (2015)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- Subjects: CONSERVAÇÃO DE ALIMENTOS PELO FRIO; CARNES E DERIVADOS; ORÉGANO
- Language: Inglês
- Imprenta:
- Publisher place: Clermont-Ferrand
- Date published: 2015
- Source:
- Título do periódico: Proceedings ICoMST
- Conference titles: International Congress of Meat Science & Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 18 abr. 2024. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Lorenzo Rodríguez, J. M., & Melo, M. P. de. (2015). Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. In Proceedings ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. Proceedings ICoMST. 2015 ;[citado 2024 abr. 18 ] -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. Proceedings ICoMST. 2015 ;[citado 2024 abr. 18 ] - Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
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- Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage
- Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
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