1. Instituto de Tecnologia de Alimentos

Navegando por Assunto Lipid oxidation

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Data do documentoTítuloAutor(es)
2012Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato productsAlves, A.B.; et al.; ; ; ; ; ; ; ;
2011Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken MeatBrito, Poliana P.; et al.; ; ; ; ; ; ; ;
2015Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloidsSaldaña, Erick; et. al.; ; ; ; ; ; ; ;
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