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dc.contributor.authorCORDEIRO, C. S.
dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorOKUMURA, F.
dc.contributor.authorTULLIO, R. R.
dc.contributor.authorNASSU, R. T.
dc.date.accessioned2018-10-09T01:01:45Z-
dc.date.available2018-10-09T01:01:45Z-
dc.date.created2018-10-08
dc.date.issued2018
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1097043-
dc.descriptionLamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packaging shows short shelf life and undesirable modifications in its physicochemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product, but the effects of their use and the cooking method in the sensory quality are not known. This study aimed to study the impact of utilization of edible coatings and cooking method in the quality of vacuum packaged lamb meat.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCarne cordeiro embalada a vácuo
dc.subjectRevestimento comestível
dc.subjectMétodo de cozimento
dc.titleLamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics.
dc.typeResumo em anais e proceedings
dc.date.updated2018-10-09T11:11:11Zpt_BR
dc.subject.thesagroCordeiro
dc.subject.nalthesaurusLamb meat
riaa.ainfo.id1097043
riaa.ainfo.lastupdate2018-10-09 -03:00:00
dc.contributor.institutionCecília S. Cordeiro, UNESP; Vanessa Cristina Francisco, UNESP; FABIANO OKUMURA, CPPSE; RYMER RAMIZ TULLIO, CPPSE; RENATA TIEKO NASSU, CPPSE.
Aparece nas coleções:Resumo em anais de congresso (CPPSE)

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