Source: Brazilian Archives of Biology and Technology. Unidade: FMVZ
Subjects: FRANGOS DE CORTE, COLÁGENO, CARNES E DERIVADOS
ABNT
MARCHI, Denis Fabricio et al. Biochemical and utralmicroscopic evaluation of myofibril proteins and collagen during ageing in broiler chicken pse (pale, sof, exudative) meat. Brazilian Archives of Biology and Technology, v. 62, p. 1-12, 2019Tradução . . Disponível em: https://doi.org/10.1590/1678-4324-2019180119. Acesso em: 07 set. 2024.APA
Marchi, D. F., Beteto, F. M., Almeida, G. R. dos S., Soares, A. L., Hernandez-Blazquez, F. J., Ida, E. I., & Shimokomaki, M. (2019). Biochemical and utralmicroscopic evaluation of myofibril proteins and collagen during ageing in broiler chicken pse (pale, sof, exudative) meat. Brazilian Archives of Biology and Technology, 62, 1-12. doi:10.1590/1678-4324-2019180119NLM
Marchi DF, Beteto FM, Almeida GR dos S, Soares AL, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Biochemical and utralmicroscopic evaluation of myofibril proteins and collagen during ageing in broiler chicken pse (pale, sof, exudative) meat [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-12.[citado 2024 set. 07 ] Available from: https://doi.org/10.1590/1678-4324-2019180119Vancouver
Marchi DF, Beteto FM, Almeida GR dos S, Soares AL, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Biochemical and utralmicroscopic evaluation of myofibril proteins and collagen during ageing in broiler chicken pse (pale, sof, exudative) meat [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-12.[citado 2024 set. 07 ] Available from: https://doi.org/10.1590/1678-4324-2019180119