Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1171520
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorMAURICIO, R. A.
dc.contributor.authorAZEREDO, H. M. C. de
dc.contributor.authorBELETATO, R. M.
dc.contributor.authorNASSU, R. T.
dc.date.accessioned2025-01-14T19:47:53Z-
dc.date.available2025-01-14T19:47:53Z-
dc.date.created2025-01-14
dc.date.issued2024
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1171520-
dc.descriptionBurgers are usually packaged individually in sealed plastic bags, with a secondary cardboard packaging that combines the burgers into one unit for sale.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBurgers
dc.subjectFilms composed of onion and garlic pulp
dc.subjectSolubilize the films
dc.subjectCondiment
dc.subjectCoated burgers
dc.titleVolatile compounds profile of onion-garlic-based films and coated beef burgers.
dc.typeArtigo em anais e proceedings
dc.subject.nalthesaurusGas chromatography
dc.subject.nalthesaurusMass spectrometry
dc.format.extent2p. 485-486.
riaa.ainfo.id1171520
riaa.ainfo.lastupdate2025-01-14
dc.contributor.institutionVANESSA C. FRANCISCO; RAQUEL A. MAURICIO, UNIVERSIDADE ESTADUAL PAULISTA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; RAINARA M. BELETATO, UNIVERSIDADE ESTADUAL PAULISTA; RENATA TIEKO NASSU, CPPSE.
Aparece en las colecciones:Artigo em anais de congresso (CNPDIA)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
P-VOLATILE-COMPOUNDS-PROFILE-OF-ONION-GARLIC-BASED-FILMS.pdf255,69 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace