Fonte: Proceedings. Nome do evento: International Congress of Meat Science and Technology. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, MICROBIOLOGIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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VENTURINI, A. C. et al. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. 2007, Anais.. Beijing: China Agricultural University Press, 2007. . Acesso em: 19 abr. 2024.APA
Venturini, A. C., Faria, J. A., Contreras Castillo, C. J., & Gallo, C. R. (2007). Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. In Proceedings. Beijing: China Agricultural University Press.NLM
Venturini AC, Faria JA, Contreras Castillo CJ, Gallo CR. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. Proceedings. 2007 ;[citado 2024 abr. 19 ]Vancouver
Venturini AC, Faria JA, Contreras Castillo CJ, Gallo CR. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. Proceedings. 2007 ;[citado 2024 abr. 19 ]