Flash Profile for the characterization of beef burger: A case study (2022)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; PATINHO, ILIANI - ESALQ ; DONADO, PRISCILA ROBERTINA DOS SANTOS - ESALQ ; Selani, Miriam M - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-822832-6.00018-7
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BOVINOS DE CORTE; COGUMELOS COMESTÍVEIS; GORDURAS; HAMBÚRGUER
- Keywords: Perfil Flash
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PATINHO, Iliani et al. Flash Profile for the characterization of beef burger: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00018-7. Acesso em: 23 maio 2024. -
APA
Patinho, I., Saldaña, E., Santos-Donado, P. R. dos, Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00018-7 -
NLM
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 maio 23 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7 -
Vancouver
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 maio 23 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7 - New alternatives for improving and assessing the color of dark–cutting beef – a review
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Informações sobre o DOI: 10.1016/B978-0-12-822832-6.00018-7 (Fonte: oaDOI API)
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