SciELO Analytics (Beta)
Brasil
Ciência e Agrotecnologia (1413-7054)
Efeito de métodos de cocção sobre a composição química e colesterol em peito e coxa de frangos de corte

Received Citations (7)

publishing year previous first author document title
2008 Food Science and Technology (Campinas) Pinheiro, Rafael Silvio Bonilha Chemical composition and yield of in natura and roast sheep meat
2020 Brazilian Journal of Food Technology Campos, Náira da Silva Avaliação da influência do tipo de panela empregado para cocção sobre os teores de elementos metálicos em carne de frango por MIP OES
2019 Brazilian Journal of Poultry Science Costa, VR Available Phosphorus Levels in Diets for Muscovy Ducks in Housing
2016 Revista Brasileira de Ciência Avícola Arguelo, NN Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types
2009 Arquivos Brasileiros de Cardiologia Scherr, Carlos Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis
2020 Brazilian Journal of Poultry Science Santos, ANA Sodium Requirement for Muscovy Ducks in Housing
2011 Revista da Associação Médica Brasileira Scherr, Carlos Chemical food composition: implications for atherosclerosis prevention
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.

SciELO - Scientific Electronic Library Online
FAPESP CNPq BIREME FapUnifesp

Avenida Onze de Junho, 269 - Vila Clementino 04041-050 São Paulo

Tel.: +55 11 5083-3639/59 - Email: scielo@scielo.org

Help

Developments

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.