Cabral, A. R; Costa, F. S; Groto, Maria Eduarda; Pereira, Angélica Simone Cravo 
; Silva, S. L
Source: Journal of Animal Science. Conference titles: ASAS-CSAS Annual Meeting and Trade Show. Unidade: FMVZ
Subjects: BOVINOS DE CORTE, ALIMENTOS PARA ANIMAIS, CARNES E DERIVADOS
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ABNT
CABRAL, A. R et al. Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle. Journal of Animal Science. Champaign: American Society of Animal Science. Disponível em: https://doi.org/10.2527/asasann.2017.111. Acesso em: 18 nov. 2024. , 2017APA
Cabral, A. R., Costa, F. S., Groto, M. E., Pereira, A. S. C., & Silva, S. L. (2017). Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle. Journal of Animal Science. Champaign: American Society of Animal Science. doi:10.2527/asasann.2017.111NLM
Cabral AR, Costa FS, Groto ME, Pereira ASC, Silva SL. Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle [Internet]. Journal of Animal Science. 2017 ; 95 55.[citado 2024 nov. 18 ] Available from: https://doi.org/10.2527/asasann.2017.111Vancouver
Cabral AR, Costa FS, Groto ME, Pereira ASC, Silva SL. Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle [Internet]. Journal of Animal Science. 2017 ; 95 55.[citado 2024 nov. 18 ] Available from: https://doi.org/10.2527/asasann.2017.111
