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Refinado por: Nome da Publicação: Meat Science remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics

Juan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras Castillo

Meat Science Amsterdam v. 177, art. 108497, p. 1-13, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

2
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Miriam Mabel Selani Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen Josefina Contreras-Castillo; Erick Saldaña

Meat Science Amsterdam v. 185, art. 108720, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

3
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Miriam Mabel Selani Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen Josefina Contreras-Castillo; Erick Saldaña

Meat Science Amsterdam v. 185, art. 108720, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Saldaña, E
  2. Selani, M
  3. Patinho, I
  4. Contreras-Castillo, C
  5. Ramos, P

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. Hambúrguer
  3. Sódio
  4. Cogumelos Comestíveis
  5. Rotulagem De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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