Fonte: Brazilian Journal of Food Technology. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
VENTURINI, A. C. et al. The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology, v. 7, n. 1-2, p. 155-159, 2004Tradução . . Acesso em: 01 out. 2024.APA
Venturini, A. C., Contreras Castillo, C. J., Sarantopoulos, C. I. G. L., Cipolli, K. M. V. A. B., & Arima, H. K. (2004). The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology, 7( 1-2), 155-159.NLM
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology. 2004 ; 7( 1-2): 155-159.[citado 2024 out. 01 ]Vancouver
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology. 2004 ; 7( 1-2): 155-159.[citado 2024 out. 01 ]
