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Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Ivanor Nunes do Prado
Pág. e47690
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cook...
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Ricardo Lacava Bailone,Hirla Costa Silva Fukushima,Roberto de Oliveira Roça,Ricardo Carneiro Borra,Luís Kluwe de Aguiar
Pág. 104 - 113
Current methods of meat production are related to many environmental problems. Since the beginning of the last century, the in vitro production of cellular tissues has been speculated, and in 2013 the first bovine hamburger produced from stem c...
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Luis San Vicente Portes, Vidya Atal
The Economist magazine has been publishing the Big Mac Index using it as a rule of thumb to determine the over- or under-valuation of international currencies based on the theory of Purchasing Power Parity since 1986. According to the theory, using the B...
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Wang, L. Singh, R. P.
Pág. 147 - 158
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Cornell, C. Allin; Jalayer, Fatemeh; Hamburger, Ronald O.; Foutch, Douglas A.
Pág. 526 - 533
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Yun, Seung-Yul; Hamburger, Ronald O.; Cornell, C. Allin; Foutch, Douglas
Pág. 534 - 545
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