Influencia de la adición de romero (Rosmarinus officinalis l.) y oregano (Origanum vulgare) en la estabilidad lípida, textura y características sensoriales de las hamburguesas porcinas

Autor: Marins, Annecler Rech de, Sartorelli, Andrielli, Silva, Luciana Alves da, Campos, Talita Aparecida Ferreira de, Artilha, Carla Adriana Ferrari, Silva, Natallya Marques da, Feihrmann, Andresa Carla, Gomes, Raquel Guttierres, Marinho, Marina Tolentino

Publikováno v: Research, Society and Development; Vol. 10 No. 11; e201101119477
Research, Society and Development; Vol. 10 Núm. 11; e201101119477
Research, Society and Development; v. 10 n. 11; e201101119477
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

There is concern about the toxicity of chemical antioxidants and the increase in their consumption, since the incorporation of antioxidants into foods has increased in recent years due to the need to increase the shelf life of foods. Thus, the object

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::77a3642e86c9715f062337f29b90e906
https://rsdjournal.org/index.php/rsd/article/view/19477