Zobrazeno 1 - 5
of 5
pro vyhledávání: '"GABRIELA CAVALCA ONGARATTO"'
Publikováno v:
Pubvet, Vol 16, Iss 4, Pp 1-11 (2022)
Devido ao crescimento populacional e consequente aumento da demanda por alimentos, há uma significativa expansão do mercado de embalagens. Assim, surgiu as embalagens ativas e inteligentes, com o intuito de melhorar a qualidade dos alimentos durant
Externí odkaz:
https://doaj.org/article/5e50dcc33ea24f86b369dab2c6f4f026
Autor:
Gabriela Cavalca Ongaratto, Gabriela Oro, Daneysa Lahis Kalschne, Ana Cristina Trindade Cursino, Cristiane Canan
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 758-764 (2021)
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Externí odkaz:
https://doaj.org/article/e4b39878da774e1e920d7e89ef207808
Publikováno v:
Pubvet, Vol 16, Iss 04 (2022)
Externí odkaz:
https://doaj.org/article/6eaf1dab6ef346988dd7b888aa3979fe
Autor:
Daneysa Lahis Kalschne, Cristiane Canan, Ana Cristina Trindade Cursino, Gabriela Oro, Gabriela Cavalca Ongaratto
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 758-764 (2021)
Current Research in Food Science
Current Research in Food Science
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::729934599ed7f0fe90175aea9ebf13ff
http://www.sciencedirect.com/science/article/pii/S2665927121000848
http://www.sciencedirect.com/science/article/pii/S2665927121000848
Autor:
Daneysa Lahis Kalschne, Cristiane Canan, Elza Iouko Ida, Ana Cristina Trindade Cursino, Oldair Donizeti Leite, Gabriela Cavalca Ongaratto, Éder Lisandro de Moraes Flores
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::437554f932f73b93548423ee6f3e79a4
https://doi.org/10.1111/jfpp.15716
https://doi.org/10.1111/jfpp.15716