Source: Food Research International. Unidade: ESALQ
Subjects: VIDA-DE-PRATELEIRA, CARNES E DERIVADOS, CONSUMIDOR, BOVINOS DE CORTE, TEXTURA
ABNT
BEHRENS, Jorge Herman et al. From retail shelf to plate: how ultimate pH influences Brazilian consumers perception, purchase intent, and sensory acceptance of beef. Food Research International, v. 225, p. 1-8, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.118047. Acesso em: 10 jan. 2026.APA
Behrens, J. H., Villanueva, N. D. M., Noguera, D. C. L. H., Barros, I. B. de, Maschio, G. T., Pflanzer, S. B., & Castillo, C. J. C. (2026). From retail shelf to plate: how ultimate pH influences Brazilian consumers perception, purchase intent, and sensory acceptance of beef. Food Research International, 225, 1-8. doi:10.1016/j.foodres.2025.118047NLM
Behrens JH, Villanueva NDM, Noguera DCLH, Barros IB de, Maschio GT, Pflanzer SB, Castillo CJC. From retail shelf to plate: how ultimate pH influences Brazilian consumers perception, purchase intent, and sensory acceptance of beef [Internet]. Food Research International. 2026 ; 225 1-8.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1016/j.foodres.2025.118047Vancouver
Behrens JH, Villanueva NDM, Noguera DCLH, Barros IB de, Maschio GT, Pflanzer SB, Castillo CJC. From retail shelf to plate: how ultimate pH influences Brazilian consumers perception, purchase intent, and sensory acceptance of beef [Internet]. Food Research International. 2026 ; 225 1-8.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1016/j.foodres.2025.118047
