Source: Meat Science. Unidade: ESALQ
Subjects: ESTIMULAÇÃO ELÉTRICA, TOUROS, CARNES E DERIVADOS, CARCAÇA, PROTEÍNAS MUSCULARES
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CONTRERAS CASTILLO, Carmen Josefina et al. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, v. 113, p. 65–72, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2015.11.012. Acesso em: 01 out. 2024.APA
Contreras Castillo, C. J., Lomiwesb, D., Wuc, G., Frostc, D., & Faroukc, M. (2016). The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, 113, 65–72. doi:10.1016/j.meatsci.2015.11.012NLM
Contreras Castillo CJ, Lomiwesb D, Wuc G, Frostc D, Faroukc M. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef [Internet]. Meat Science. 2016 ; 113 65–72.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.meatsci.2015.11.012Vancouver
Contreras Castillo CJ, Lomiwesb D, Wuc G, Frostc D, Faroukc M. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef [Internet]. Meat Science. 2016 ; 113 65–72.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.meatsci.2015.11.012
