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1.
The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.
Food Res Int
; 175: 113688, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38129031
2.
Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract.
Foods
; 12(6)2023 Mar 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-36981229
3.
Sustainable Coating Paperboard Packaging Material Based on Chitosan, Palmitic Acid, and Activated Carbon: Water Vapor and Fat Barrier Performance.
Foods
; 11(24)2022 Dec 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-36553777
4.
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.
Food Res Int
; 125: 108633, 2019 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31554124
5.
New alternatives for improving and assessing the color of darkcutting beef a review
Sci. agric.
; 79(1)2022.
Artículo
en Inglés
| VETINDEX | ID: vti-760488
6.
New alternatives for improving and assessing the color of darkcutting beef a review
Sci. agric
; 79(1): e20200079, 2022. tab
Artículo
en Inglés
| VETINDEX | ID: biblio-1438027
7.
New alternatives for improving and assessing the color of darkcutting beef a review
Sci. agric
; 79(01): 1-16, 2022. tab
Artículo
en Inglés
| VETINDEX | ID: biblio-1498021
8.
Utilização da enzima transglutaminase em medalhões de aparas e CMS de espinhaço de tilápia / Utilization of transglutaminase in medallions from parings and minced fish of spine of tilapia
B. Inst. Pesca
; 40(4): 617-627, Out-Dez. 2014. ilus, tab, graf
Artículo
en Portugués
| VETINDEX | ID: vti-28807
9.
Utilização da enzima transglutaminase em medalhões de aparas e CMS de espinhaço de tilápia / Utilization of transglutaminase in medallions from parings and minced fish of spine of tilapia
Bol. Inst. Pesca (Impr.)
; 40(4): 617-627, Out-Dez. 2014. ilus, tab, graf
Artículo
en Portugués
| VETINDEX | ID: biblio-1465023
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