Effect of castration on the protein oxidation and colour stability in aged beef (2011)
Source: Proceedings ICoMST. Conference titles: International Congress of Meat Science and Technology. Unidade: FZEA
Subjects: CARNES E DERIVADOS (QUALIDADE), GADO NELORE, CASTRAÇÃO ANIMAL (EFEITOS)
ABNT
SILVA, A. A. et al. Effect of castration on the protein oxidation and colour stability in aged beef. 2011, Anais.. Ghent: Belgian Association of Meat Science and Technology, 2011. . Acesso em: 02 set. 2024.APA
Silva, A. A., Melo, M. P. de, Silva, S. da L. e, & Jalbut, T. M. (2011). Effect of castration on the protein oxidation and colour stability in aged beef. In Proceedings ICoMST. Ghent: Belgian Association of Meat Science and Technology.NLM
Silva AA, Melo MP de, Silva S da L e, Jalbut TM. Effect of castration on the protein oxidation and colour stability in aged beef. Proceedings ICoMST. 2011 ;[citado 2024 set. 02 ]Vancouver
Silva AA, Melo MP de, Silva S da L e, Jalbut TM. Effect of castration on the protein oxidation and colour stability in aged beef. Proceedings ICoMST. 2011 ;[citado 2024 set. 02 ]