Filtros de búsqueda

Lista de obras de Marco Antonio Trindade

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage.

artículo científico publicado en 2017

Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller.

artículo científico publicado en 2012

Eating quality of meat from six lamb breed types raised in Brazil

artículo científico publicado en 2014

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.

artículo científico publicado en 2018

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

artículo científico publicado en 2016

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

artículo científico publicado en 2017

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

artículo científico publicado en 2012

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

artículo científico publicado en 2015

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract.

artículo científico publicado en 2017

Irradiated vacuum-packed lamb meat stored under refrigeration: Microbiology, physicochemical stability and sensory acceptance

artículo científico publicado en 2014

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

artículo científico publicado en 2019

Peanut skin extract reduces lipid oxidation in cooked chicken patties.

artículo científico publicado en 2015

Plant Bioactive Compounds of Brazilian Pampa Biome Natural Grasslands Affecting Lamb Meat Quality

artículo científico publicado en 2024

Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems

artículo científico publicado en 2013

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

artículo científico publicado en 2020

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

artículo científico publicado en 2020

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda