Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C.
Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C.
Author(s): FRASÃO, B.; COSTA, M.; SILVA, F.; RODRIGUES, B.; BALTAR, J.; ARAUJO, J.; MOREIRA, D.; TORREZAN, R.; CONTE-JUNIOR, C.
Publication year: 2018
Types of publication: Journal article
Unit: Embrapa Food Technology
Keywords: Carne Tratada, Frango, Oxidação, Processamento, Tecnologia de Alimento
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