Fonte: Foods. Unidades: ESALQ, FMVZ
Assuntos: ALECRIM, CARNES E DERIVADOS, BOVINOS DE CORTE, CONSUMO DE OXIGÊNIO, COR, EMBALAGENS DE ALIMENTOS, GADO NELORE, LACTATOS, ÓLEOS VEGETAIS, OXIDAÇÃO
ABNT
RIBEIRO, Caio César de Sousa et al. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods, v. 12, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12061302. Acesso em: 26 ago. 2024.APA
Ribeiro, C. C. de S., Guimarães, K. A., Delgado, E. F., Balieiro, J. C. de C., Venturini, A. C., & Castillo, C. J. C. (2023). Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods, 12, 1-15. doi:10.3390/foods12061302NLM
Ribeiro CC de S, Guimarães KA, Delgado EF, Balieiro JC de C, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract [Internet]. Foods. 2023 ; 12 1-15.[citado 2024 ago. 26 ] Available from: https://doi.org/10.3390/foods12061302Vancouver
Ribeiro CC de S, Guimarães KA, Delgado EF, Balieiro JC de C, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract [Internet]. Foods. 2023 ; 12 1-15.[citado 2024 ago. 26 ] Available from: https://doi.org/10.3390/foods12061302