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Oxidative stability of goat hamburger added with black sesa..:
Queiroga, Vinícius Teodoro Ferreira
;
Costa, Sabrina dos Santos
;
Albuquerque, Tiago da Nóbrega
...
https://rsdjournal.org/index.php/rsd/article/view/8623/7892. , 2020
Link:
https://rsdjournal.org/index.php/rsd/article/view/8623
RT Journal T1
Oxidative stability of goat hamburger added with black sesame extract ; Estabilidad oxidativa de hamburguesa de cabra añadida con extracto de sésamo negro ; Estabilidade oxidativa de hambúrger de cabra adicionado com extrato de gergelim preto
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_8623&Exemplar=1&LAN=DE A1 Queiroga, Vinícius Teodoro Ferreira A1 Costa, Sabrina dos Santos A1 Albuquerque, Tiago da Nóbrega A1 Santana, Andressa Gonçalves de A1 Silva, Mateus Gonçalves A1 Marques, Ingrid Ramalho A1 Alves, Rerisson do Nascimento A1 Meireles, Bruno Raniere Lins de Albuquerque PB Research, Society and Development YR 2020 K1 Caprinoculture K1 Meat product K1 Natural antioxidant K1 Oxidation in meat K1 Caprinocultura K1 Producto cárnico K1 Antioxidante natural K1 Oxidación en la carne K1 Produto cárneo K1 Oxidação na carne JF https://rsdjournal.org/index.php/rsd/article/view/8623/7892 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/8623 DO https://rsdjournal.org/index.php/rsd/article/view/8623 SF ELIB - SuUB Bremen
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