Fonte: Meat Science. Unidade: FCF
Assuntos: ALIMENTOS DE ORIGEM ANIMAL, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, G J D e AREAS, José Alfredo Gomes. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ). Meat Science, v. 41, n. 3 , p. 369-79, 1995Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(94)00058-f. Acesso em: 30 set. 2024.APA
Soares, G. J. D., & Areas, J. A. G. (1995). Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ). Meat Science, 41( 3 ), 369-79. doi:10.1016/0309-1740(94)00058-fNLM
Soares GJD, Areas JAG. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) [Internet]. Meat Science. 1995 ;41( 3 ): 369-79.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/0309-1740(94)00058-fVancouver
Soares GJD, Areas JAG. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) [Internet]. Meat Science. 1995 ;41( 3 ): 369-79.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/0309-1740(94)00058-f
