PUBLICACIÓN

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

2020 JOURNAL OF FOOD SCIENCE

Food Science (Q1)

JCR: 3.167

SJR: 0.772

CITAS

8

DOI

10.1111/1750-3841.15068

EID

2-s2.0-85081898135

ISSN

0022-1147

EISSN

1750-3841

BIBTEX

@article{Lima_2020, doi = {10.1111/1750-3841.15068}, url = {https://doi.org/10.1111%2F1750-3841.15068}, year = 2020, month = {mar}, publisher = {Wiley}, volume = {85}, number = {4}, pages = {1114--1124}, author = {Juliana L. Lima and Bianca B. T. Assis and Narciza M. O. Arcanjo and Mercia de S. Galv{\~{a}}o and Lary S. Oleg{\'{a}}rio and Taliana K. A. Bezerra and Marta S. Madruga}, title = {Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing}, journal = {Journal of Food Science}}

AUTORES DE LA UEX

Lary Souza Olegario

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