TRINDADE, REGINALDO A.MANCINI FILHO, JORGESABUNDJIAN, INGRID T.NUNES, THAISE C.F.ROGOVSCHI, VLADIMIR D.VILLAVICENCIO, ANNA L.C.H.2014-11-172014-11-182015-04-022014-11-172014-11-182015-04-02TRINDADE, 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> DisponÃvel em: http://repositorio.ipen.br/handle/123456789/11851.http://repositorio.ipen.br/handle/123456789/11851openAccessantioxidantscarboxylic acidsdose rateselectron beamsexperimental datafood processinggas chromatographyherbslipidsmeat industrymeatoxidationradiation dosestime dependenceChanges lipid profile in BEEF burgers prepared with rosemary extract and submitted to E-beam processingTexto completo de eventohttps://orcid.org/0000-0001-6199-7877