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References from Optimization of the process of preparation of liver pâtés and omental fat of lambs fed with lipid cakes. Local targets link to admitted publications; unresolved targets remain external evidence.
Carcass composition and meat quality of equally mature kids and lambs
10.2527/jas.2007-0780 · 2008 · External reference
Quantitative and qualitative characteristics of the non-carcass components and the meat of lambs fed sunflower seeds and vitamin E
2013 · External reference
MAPA. Ministry of Agriculture, Livestock and Supply–MAPA (2000), Secretariat of Agricultural and Livestock Defense. Technical Regulation of Methods of Desensitization for Humanitarian Abatement of Butchers
External reference
Chemical and sensory quality of sheep liver pâté prepared with ’variety meat. Semina
2013 · External reference
Physicochemical and sensory characteristics of spreadable liver pâtés with Annatto Extract (Bixa orellana L.) and date palm co-products (Phoenix dactylifera L.)
10.3390/foods6110094 · 2017 · External reference
Relationship between sensory analysis, penetrometry and visible–NIR spectroscopy of apples belonging to different cultivars
10.1016/s0950-3293(03)00012-0 · 2003 · External reference
Non-sensory factors in sensory science research
10.1016/j.foodqual.2005.03.004 · 2006 · External reference
Effects of industrial processing of food on the stability of vitamins
2008 · External reference
Pasteurization in the food industry
10.1016/b978-0-12-818616-9.00009-2 · 2023 · External reference
Evaluation of microbiological quality and enzymatic parameters of pasteurization of type C milk produced in the northern region of Paraná. Semina
2007 · External reference
Pasteurization and food preservation
10.1201/9780429091483-40 · 2020 · External reference
Microbiological considerations: pasteurized milk
10.3923/ijds.2015.206.218 · 2015 · External reference
Ultraviolet pasteurization for food industry
10.5923/j.food.20120201.03 · 2012 · External reference
Métodos para análise de alimentos ‐ Instituto Nacional de Ciência e Tecnologia de Ciência Animal, INCT
2012 · External reference
On the estimation of non-fibrous carbohydrates in feeds and diets
10.1590/s0102-09352010000400030 · 2010 · External reference
Brazil, (2003). Ministry of Health. Technical Regulation on Nutritional Labeling of Packaged Foods. Resolution RDC nº 360 of December 23, 2003
External reference
Análise sensorial de alimentos
2013 · External reference
Association of Official Analytical Chemistry ‐ AOAC (2000)
External reference
Development of goat pâté prepared with a variety of meat
10.1016/j.smallrumres.2011.03.016 · 2011 · External reference
Evaluation of the stability and quality of the ham pate, added with bovine globulin and sodium caseinate, as an emulsifying agent
2003 · External reference
Instituto Adolfo Lutz (2008). Physicochemical methods for food analysis
External reference
Globina e plasma bovinos, como substitutos de gordura em patê de presunto: efeito da incorporação sobrea composição química, textura e características sensoriais
2003 · External reference
MS ‐ Ministry of Health (2001). Technical regulation on microbiological standards for food
External reference
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1998 · External reference
10.1201/b16452
10.1201/b16452 · 2006 · External reference
Unresolved reference
1990 · External reference
Food Technology: Foods of Animal Origin (1a ed.)
2005 · External reference
Yield and centesimal and mineral composition of the carcass components of lambs fed diets containing mulberry hay
2017 · External reference
The polyunsaturated fatty acid composition of beef and lamb liver
10.1016/s0309-1740(97)00143-5 · 1998 · External reference
Carcasses Sheep and Goats: Obtaining, evaluation and classification. (1a ed.)
2007 · External reference
Characterization of the caprine and ovine production system in the semi-arid region of the state of Paraíba
2008 · External reference
Tucumã fruit extracts (Astrocaryum aculeatum Meyer) decrease cytotoxic effects of hydrogen peroxide on human lymphocytes
10.1016/j.foodchem.2014.10.067 · 2015 · External reference
Sensory analysis: study with consumers. (3a ed)
2013 · External reference
MAPA. Ministry of Agriculture, Livestock and Supply–MAPA, (2000). Technical regulation and quality of pâté. Normative Instruction No. 21, dated July 31, 2000
External reference
The impact of red and processed meat consumption on cardiovascular disease risk in women
10.1016/j.nut.2015.09.015 · 2016 · External reference
A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pate
10.1016/j.meatsci.2010.12.028 · 2011 · External reference
Effect of that content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté
10.1016/j.foodchem.2014.01.038 · 2014 · External reference
Nutritional improvement and physicochemical evaluation of liver pate formulations
10.1016/j.lwt.2015.11.018 · 2016 · External reference
The effect of hemp seed and linseed addition on the quality of liver pâtés
2018 · External reference
