New alternatives for improving and assessing the color of dark–cutting beef – a review (2022)
Source: Scientia Agricola. Unidade: ESALQ
Subjects: BOVINOS DE CORTE, CARNES E DERIVADOS, COR, ENZIMAS OXIRREDUTORAS, GADO NELORE, PROTEÍNAS MUSCULARES, TOUROS
ABNT
RIBEIRO, Caio César de Sousa; CASTILLO, Carmen Josefina Contreras; DONADO, Priscila Robertina dos Santos; VENTURINI, Anna Cecilia. New alternatives for improving and assessing the color of dark–cutting beef – a review. Scientia Agricola, Piracicaba, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, v. 79, n. 1, p. 1-16, 2022. Disponível em: < http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801&tlng=en > DOI: doi.org/10.1590/1678-992x-2020-0079.APA
Ribeiro, C. C. de S., Castillo, C. J. C., Donado, P. R. dos S., & Venturini, A. C. (2022). New alternatives for improving and assessing the color of dark–cutting beef – a review. Scientia Agricola, 79( 1), 1-16. doi:doi.org/10.1590/1678-992x-2020-0079NLM
Ribeiro CC de S, Castillo CJC, Donado PR dos S, Venturini AC. New alternatives for improving and assessing the color of dark–cutting beef – a review [Internet]. Scientia Agricola. 2022 ; 79( 1): 1-16.Available from: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801&tlng=enVancouver
Ribeiro CC de S, Castillo CJC, Donado PR dos S, Venturini AC. New alternatives for improving and assessing the color of dark–cutting beef – a review [Internet]. Scientia Agricola. 2022 ; 79( 1): 1-16.Available from: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801&tlng=en