Source: Food Packaging and Shelf Life. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BAIXA TEMPERATURA, CARNES E DERIVADOS, EMBALAGENS DE ALIMENTOS, GADO NELORE, MATURAÇÃO, METABOLISMO DE PROTEÍNA, OXIDAÇÃO
ABNT
SANTOS, Priscila Robertina dos et al. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C. Food Packaging and Shelf Life, v. 4, p. 10-18, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2015.03.002. Acesso em: 21 out. 2024.APA
Santos, P. R. dos, Donado-Pestana, C. M., Delgado, E. F., Tanaka, F. A. O., & Contreras-Castillo, C. J. (2015). Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C. Food Packaging and Shelf Life, 4, 10-18. doi:10.1016/j.fpsl.2015.03.002NLM
Santos PR dos, Donado-Pestana CM, Delgado EF, Tanaka FAO, Contreras-Castillo CJ. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C [Internet]. Food Packaging and Shelf Life. 2015 ; 4 10-18.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.fpsl.2015.03.002Vancouver
Santos PR dos, Donado-Pestana CM, Delgado EF, Tanaka FAO, Contreras-Castillo CJ. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C [Internet]. Food Packaging and Shelf Life. 2015 ; 4 10-18.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.fpsl.2015.03.002