Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: CARNES E DERIVADOS, PERUS, EMBUTIDOS
ABNT
CARVALHO, Larissa Tátero et al. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy. Journal of Food Processing and Preservation, v. 45, n. 6, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15555. Acesso em: 20 ago. 2024.APA
Carvalho, L. T., Giampietro-Ganeco, A., Mello, J. L. M. de, Ferrari, F. B., Souza, R. A. de, Souza, P. A. de, et al. (2021). Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy. Journal of Food Processing and Preservation, 45( 6), 1-9. doi:10.1111/jfpp.15555NLM
Carvalho LT, Giampietro-Ganeco A, Mello JLM de, Ferrari FB, Souza RA de, Souza PA de, Borba H, Trindade MA, Domínguez R, Lorenzo JM. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy [Internet]. Journal of Food Processing and Preservation. 2021 ;45( 6): 1-9.[citado 2024 ago. 20 ] Available from: https://doi.org/10.1111/jfpp.15555Vancouver
Carvalho LT, Giampietro-Ganeco A, Mello JLM de, Ferrari FB, Souza RA de, Souza PA de, Borba H, Trindade MA, Domínguez R, Lorenzo JM. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy [Internet]. Journal of Food Processing and Preservation. 2021 ;45( 6): 1-9.[citado 2024 ago. 20 ] Available from: https://doi.org/10.1111/jfpp.15555