Source: Meat Science. Unidade: ESALQ
Subjects: ESTIMULAÇÃO ELÉTRICA, TOUROS, CARNES E DERIVADOS, CARCAÇA, PROTEÍNAS MUSCULARES
ABNT
CONTRERAS CASTILLO, Carmen Josefina et al. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, v. 113, p. 65–72, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2015.11.012. Acesso em: 02 maio 2024.APA
Contreras Castillo, C. J., Lomiwesb, D., Wuc, G., Frostc, D., & Faroukc, M. (2016). The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, 113, 65–72. doi:10.1016/j.meatsci.2015.11.012NLM
Contreras Castillo CJ, Lomiwesb D, Wuc G, Frostc D, Faroukc M. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef [Internet]. Meat Science. 2016 ; 113 65–72.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.meatsci.2015.11.012Vancouver
Contreras Castillo CJ, Lomiwesb D, Wuc G, Frostc D, Faroukc M. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef [Internet]. Meat Science. 2016 ; 113 65–72.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.meatsci.2015.11.012