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.

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Bibliographic Details
Main Authors: FRASÃO, B., COSTA, M., SILVA, F., RODRIGUES, B., BALTAR, J., ARAUJO, J., MOREIRA, D., TORREZAN, R., CONTE-JUNIOR, C.
Other Authors: Beatriz da Silva Frasão, Universidade Federal Oeste da Bahia; Marion P. Costa, UFB; Fabricio Silva, UFRJ; Bruna Rodrigues, UFF; Jéssica Baltar, UFRJ; Jasmim Araujo, UFF; Daniel Moreira, UFRJ; RENATA TORREZAN, CTAA; Carlos Conte-Junior, FIOCRUZ.
Format: Separatas biblioteca
Language:English
eng
Published: 2019-01-15
Subjects:Tecnologia de Alimento, Processamento, Oxidação, Frango, Carne Tratada,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104193
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