Navegando por Assunto Lipid oxidation
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| Data do documento | Título | Autor(es) |
| 2012 | Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products | Alves, A.B.; et al.; ; ; ; ; ; ; ; |
| 2011 | Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat | Brito, Poliana P.; et al.; ; ; ; ; ; ; ; |
| 2015 | Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids | Saldaña, Erick; et. al.; ; ; ; ; ; ; ; |
| 2026 | Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgers | Schú, Andressa Inês; Hollweg, Géssica; Santos, Bibiana Alves dos; Zucheto, Jaqueline Graziela de Oliveira; Silva, Luiz Eduardo Lobo e; Padilha, Milena; Moreira, Milene Milbradt; Storch, Patricia; Morgano, Marcelo Antonio; Wagner, Roger; Cichoski, Alexandre José; Campagnol, Paulo Cezar Bastianello |
