Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents (2019)
- Authors:
- Autor USP: MERLO, THAIS CARDOSO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2019.108608
- Subjects: ANTIOXIDANTES; CARCINÓGENOS QUÍMICOS; CARNES E DERIVADOS; CONSERVANTES; PROCESSAMENTO DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 125, p. 1-17, August 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MOLOGNONI, Luciano et al. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, v. 125, p. 1-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108608. Acesso em: 21 maio 2024. -
APA
Molognoni, L., Daguer, H., Motta, G. E., Merlo, T. C., & Lindner, J. D. D. (2019). Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, 125, 1-17. doi:10.1016/j.foodres.2019.108608 -
NLM
Molognoni L, Daguer H, Motta GE, Merlo TC, Lindner JDD. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents [Internet]. Food Research International. 2019 ; 125 1-17.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2019.108608 -
Vancouver
Molognoni L, Daguer H, Motta GE, Merlo TC, Lindner JDD. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents [Internet]. Food Research International. 2019 ; 125 1-17.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2019.108608 - News insights for smoked bacon with different woods from chemical and sensory perspectives
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Informações sobre o DOI: 10.1016/j.foodres.2019.108608 (Fonte: oaDOI API)
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