Oxidative stability of egg atomized added antioxidants

Michelle Garcêz de Carvalho; Juliana Sonoda Pinto; Alfredo Tenuta Filho

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Oxidative stability of egg atomized added antioxidants

Michelle Garcêz de Carvalho ¹ ; Juliana Sonoda Pinto ; Alfredo Tenuta Filho ²

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Michelle Garcêz de Carvalho; Juliana Sonoda Pinto; Alfredo Tenuta Filho. Oxidative stability of egg atomized added antioxidants. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/oxidative-stability-of-egg-atomized-added-antioxidants?lang=en>. Acesso em: 24 Jun. 2026. Copy citation

Michelle Garcêz de Carvalho, 2022, Oxidative stability of egg atomized added antioxidants. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/oxidative-stability-of-egg-atomized-added-antioxidants?lang=en>. Copy citation

Michelle Garcêz de Carvalho. (2022, May). Oxidative stability of egg atomized added antioxidants. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Michelle Garcêz de Carvalho, Oxidative stability of egg atomized added antioxidants. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/oxidative-stability-of-egg-atomized-added-antioxidants?lang=en Copy citation

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¹ Universidade Federal de Sergipe ;

² FCF/USP

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Food Processing

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