ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS

GOLIN PACHECO Samanta Daliana; CARLOS EDUARDO ROCHA GARCIA; Marco ARLORIO; RICARDO WAGNER; GIOVANNA STRAPASSON; MARIA LUCIA MASSON; FERNANDA OCAMPOS; ANDERSON BARISON; HARLI PASQUINI-NETTO; LUCIA DECASTELLI; ALBERTO BELLIO; OBDULIO GOMES MIGUEL

doi:10.5380/acd.v19i2.58499

ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS

GOLIN PACHECO Samanta Daliana, CARLOS EDUARDO ROCHA GARCIA, Marco ARLORIO, RICARDO WAGNER, GIOVANNA STRAPASSON, MARIA LUCIA MASSON, FERNANDA OCAMPOS, ANDERSON BARISON, HARLI PASQUINI-NETTO, LUCIA DECASTELLI, ALBERTO BELLIO, OBDULIO GOMES MIGUEL

Dipartimento di Scienze del Farmaco

Risultato della ricerca: Contributo su rivista › Articolo in rivista › peer review

Lingua originale	Inglese
pagine (da-a)	4-23
Numero di pagine	20
Rivista	VISÃO ACADÊMICA
Volume	19
Numero di pubblicazione	2
DOI	https://doi.org/10.5380/acd.v19i2.58499
Stato di pubblicazione	Pubblicato - 1 gen 2018

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10.5380/acd.v19i2.58499

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Samanta Daliana, GOLIN. PACHECO., GARCIA, CARLOS. EDUARDO. ROCHA., ARLORIO, M., WAGNER, RICARDO., STRAPASSON, GIOVANNA., MASSON, MARIA. LUCIA., OCAMPOS, FERNANDA., BARISON, ANDERSON., PASQUINI-NETTO, HARLI., DECASTELLI, LUCIA., BELLIO, ALBERTO., & MIGUEL, OBDULIO. GOMES. (2018). ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS. VISÃO ACADÊMICA, 19(2), 4-23. https://doi.org/10.5380/acd.v19i2.58499

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title = "ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS",

author = "\{Samanta Daliana\}, \{GOLIN PACHECO\} and GARCIA, \{CARLOS EDUARDO ROCHA\} and Marco ARLORIO and RICARDO WAGNER and GIOVANNA STRAPASSON and MASSON, \{MARIA LUCIA\} and FERNANDA OCAMPOS and ANDERSON BARISON and HARLI PASQUINI-NETTO and LUCIA DECASTELLI and ALBERTO BELLIO and MIGUEL, \{OBDULIO GOMES\}",

year = "2018",

month = jan,

day = "1",

doi = "10.5380/acd.v19i2.58499",

language = "English",

volume = "19",

pages = "4--23",

journal = "VIS{\~A}O ACAD{\^E}MICA",

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Samanta Daliana, GOLINPACHECO, GARCIA, CARLOSEDUARDOROCHA, ARLORIO, M, WAGNER, RICARDO, STRAPASSON, GIOVANNA, MASSON, MARIALUCIA, OCAMPOS, FERNANDA, BARISON, ANDERSON, PASQUINI-NETTO, HARLI, DECASTELLI, LUCIA, BELLIO, ALBERTO & MIGUEL, OBDULIOGOMES 2018, 'ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS', VISÃO ACADÊMICA, vol. 19, n. 2, pagg. 4-23. https://doi.org/10.5380/acd.v19i2.58499

TY - JOUR

T1 - ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS

AU - Samanta Daliana, GOLIN PACHECO

AU - GARCIA, CARLOS EDUARDO ROCHA

AU - ARLORIO, Marco

AU - WAGNER, RICARDO

AU - STRAPASSON, GIOVANNA

AU - MASSON, MARIA LUCIA

AU - OCAMPOS, FERNANDA

AU - BARISON, ANDERSON

AU - PASQUINI-NETTO, HARLI

AU - DECASTELLI, LUCIA

AU - BELLIO, ALBERTO

AU - MIGUEL, OBDULIO GOMES

PY - 2018/1/1

Y1 - 2018/1/1

UR - https://iris.uniupo.it/handle/11579/99225

U2 - 10.5380/acd.v19i2.58499

DO - 10.5380/acd.v19i2.58499

M3 - Article

SN - 1518-8361

VL - 19

SP - 4

EP - 23

JO - VISÃO ACADÊMICA

JF - VISÃO ACADÊMICA

IS - 2

ER -