Volatile compounds profile of onion-garlic-based films and coated beef burgers.

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dc.contributorVANESSA C. FRANCISCO; RAQUEL A. MAURICIO, UNIVERSIDADE ESTADUAL PAULISTA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; RAINARA M. BELETATO, UNIVERSIDADE ESTADUAL PAULISTA; RENATA TIEKO NASSU, CPPSE.
dc.creatorFRANCISCO, V. C.
dc.creatorMAURICIO, R. A.
dc.creatorAZEREDO, H. M. C. de
dc.creatorBELETATO, R. M.
dc.creatorNASSU, R. T.
dc.date2025-01-14T19:47:53Z
dc.date2025-01-14T19:47:53Z
dc.date2025-01-14
dc.date2024
dc.date.accessioned2026-07-07T04:29:38Z
dc.descriptionBurgers are usually packaged individually in sealed plastic bags, with a secondary cardboard packaging that combines the burgers into one unit for sale.
dc.formatp. 485-486.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1171520
dc.identifier.urihttp://hdl.handle.net/123456789/463109
dc.languageeng
dc.rightsopenAccess
dc.subjectBurgers
dc.subjectFilms composed of onion and garlic pulp
dc.subjectSolubilize the films
dc.subjectCondiment
dc.subjectCoated burgers
dc.subjectGas chromatography
dc.subjectMass spectrometry
dc.titleVolatile compounds profile of onion-garlic-based films and coated beef burgers.
dc.typeArtigo em anais e proceedings

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