Changes lipid profile in BEEF burgers prepared with rosemary extract and submitted to E-beam processing

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dc.contributor.authorTRINDADE, REGINALDO A.pt_BR
dc.contributor.authorMANCINI FILHO, JORGEpt_BR
dc.contributor.authorSABUNDJIAN, INGRID T.pt_BR
dc.contributor.authorNUNES, THAISE C.F.pt_BR
dc.contributor.authorROGOVSCHI, VLADIMIR D.pt_BR
dc.contributor.authorVILLAVICENCIO, ANNA L.C.H.pt_BR
dc.coverageInternacionalpt_BR
dc.creator.eventoINTERNATIONAL NUCLEAR ATLANTIC CONFERENCE; MEETING ON NUCLEAR APPLICATIONS, 8th/ MEETING ON REACTOR PHYSICS AND THERMAL HYDRAULICS, 15thpt_BR
dc.date.accessioned2014-11-17T17:04:01Zpt_BR
dc.date.accessioned2014-11-18T19:12:19Zpt_BR
dc.date.accessioned2015-04-02T06:21:08Z
dc.date.available2014-11-17T17:04:01Zpt_BR
dc.date.available2014-11-18T19:12:19Zpt_BR
dc.date.available2015-04-02T06:21:08Z
dc.date.eventoSept. 30 - Oct. 5, 2007pt_BR
dc.event.siglaINAC; ENAN; ENFIRpt_BR
dc.identifier.citationTRINDADE, REGINALDO A.; MANCINI FILHO, JORGE; SABUNDJIAN, INGRID T.; NUNES, THAISE C.F.; ROGOVSCHI, VLADIMIR D.; VILLAVICENCIO, ANNA L.C.H. Changes lipid profile in BEEF burgers prepared with rosemary extract and submitted to E-beam processing. In: INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE; MEETING ON NUCLEAR APPLICATIONS, 8th/ MEETING ON REACTOR PHYSICS AND THERMAL HYDRAULICS, 15th, Sept. 30 - Oct. 5, 2007, Santos, SP. <b>Proceedings...</b> Disponível em: http://repositorio.ipen.br/handle/123456789/11851.
dc.identifier.orcidhttps://orcid.org/0000-0001-6199-7877
dc.identifier.urihttp://repositorio.ipen.br/handle/123456789/11851pt_BR
dc.local.eventoSantos, SPpt_BR
dc.publisherSao Paulo: ABEN, 2007pt_BR
dc.rightsopenAccesspt_BR
dc.subjectantioxidantspt_BR
dc.subjectcarboxylic acidspt_BR
dc.subjectdose ratespt_BR
dc.subjectelectron beamspt_BR
dc.subjectexperimental datapt_BR
dc.subjectfood processingpt_BR
dc.subjectgas chromatographypt_BR
dc.subjectherbspt_BR
dc.subjectlipidspt_BR
dc.subjectmeat industrypt_BR
dc.subjectmeatpt_BR
dc.subjectoxidationpt_BR
dc.subjectradiation dosespt_BR
dc.subjecttime dependencept_BR
dc.titleChanges lipid profile in BEEF burgers prepared with rosemary extract and submitted to E-beam processingpt_BR
dc.typeTexto completo de eventopt_BR
dspace.entity.typePublication
ipen.autorTHAISE CRISTINE FERNANDES NUNES
ipen.autorANNA LUCIA CASANAS HAASIS VILLAVICENCIO
ipen.autorVLADIMIR DIAS ROGOVSCHI
ipen.autorINGRID TRAETE SABUNDJIAN
ipen.autorJORGE MANCINI-FILHO
ipen.autorREGINALDO ALMEIDA DA TRINDADE
ipen.codigoautor6593
ipen.codigoautor1372
ipen.codigoautor3313
ipen.codigoautor3468
ipen.codigoautor3733
ipen.codigoautor3974
ipen.contributor.ipenauthorTHAISE CRISTINE FERNANDES NUNES
ipen.contributor.ipenauthorANNA LUCIA CASANAS HAASIS VILLAVICENCIO
ipen.contributor.ipenauthorVLADIMIR DIAS ROGOVSCHI
ipen.contributor.ipenauthorINGRID TRAETE SABUNDJIAN
ipen.contributor.ipenauthorJORGE MANCINI-FILHO
ipen.contributor.ipenauthorREGINALDO ALMEIDA DA TRINDADE
ipen.date.recebimento07-12pt_BR
ipen.event.datapadronizada2007pt_BR
ipen.identifier.ipendoc12071pt_BR
ipen.notas.internasProceedingspt_BR
ipen.type.genreArtigo
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sigepi.autor.atividadeTRINDADE, REGINALDO A.:3974:1:Spt_BR
sigepi.autor.atividadeMANCINI FILHO, JORGE:3733:1:Npt_BR
sigepi.autor.atividadeSABUNDJIAN, INGRID T.:3468:1:Npt_BR
sigepi.autor.atividadeNUNES, THAISE C.F.:6593:1:Npt_BR
sigepi.autor.atividadeROGOVSCHI, VLADIMIR D.:3313:1:Npt_BR
sigepi.autor.atividadeVILLAVICENCIO, ANNA L.C.H.:1372:1:Npt_BR

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