Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
ABNT
PATINHO, Iliani et al. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113778. Acesso em: 17 nov. 2024.APA
Patinho, I., Cavalcante, C. L., Saldaña, E., Gagaoua, M., Behrens, J. H., & Contreras-Castillo, C. J. (2024). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113778NLM
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778Vancouver
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778