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dc.contributor.authorNASSU, R. T.
dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorSOUZA, J. H. R.
dc.contributor.authorPFLANZER, S. B.
dc.date.accessioned2024-09-23T20:53:25Z-
dc.date.available2024-09-23T20:53:25Z-
dc.date.created2024-09-23
dc.date.issued2023
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167536-
dc.descriptionVolatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFormation of meat aroma
dc.subjectMeat flavor
dc.subjectProteolysis reactions
dc.subjectLipid oxidation reaction
dc.subjectMeat aging process
dc.subjectButter aging
dc.subjectDifferent lipid sources
dc.titleVolatile compounds profile in aged beef using lipidic sources coatings.
dc.typeArtigo em anais e proceedings
riaa.ainfo.id1167536
riaa.ainfo.lastupdate2024-09-23
dc.contributor.institutionRENATA TIEKO NASSU, CPPSE; VANESSA C. FRANCISCO, SÃO PAULO STATE UNIVERSITY; JONATÃ H. R. SOUZA, STATE UNIVERSITY OF CAMPINAS; SÉRGIO B. PFLANZER, STATE UNIVERSITY OF CAMPINAS.
Aparece en las colecciones:Artigo em anais de congresso (CPPSE)

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