Baldassini, Welder Angelo 
; Gagaoua, Mohammed; Santiago, Bismarck M; Rocha, Leone; Torrecilhas, Juliana Akamine; Torres, Rodrigo; Curi, Rogério Abdallah ; Machado Neto, Otávio Rodrigues ; Padilha, Pedro; Santos, Felipe; Lanna, Dante Pazzanese ; Chardulo, Luis Artur Loyola
Subjects: CARNES E DERIVADOS, MÚSCULOS, TOUROS, SUBPRODUTOS PARA ANIMAIS, CONFINAMENTO ANIMAL, PROTEÔMICA
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BALDASSINI, Welder Angelo et al. Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product. Foods, v. 11, p. 1-22, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11203233. Acesso em: 14 fev. 2026.APA
Baldassini, W. A., Gagaoua, M., Santiago, B. M., Rocha, L., Torrecilhas, J. A., Torres, R., et al. (2022). Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product. Foods, 11, 1-22. doi:10.3390/foods11203233NLM
Baldassini WA, Gagaoua M, Santiago BM, Rocha L, Torrecilhas JA, Torres R, Curi RA, Machado Neto OR, Padilha P, Santos F, Lanna DP, Chardulo LAL. Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product [Internet]. Foods. 2022 ; 11 1-22.[citado 2026 fev. 14 ] Available from: https://doi.org/10.3390/foods11203233Vancouver
Baldassini WA, Gagaoua M, Santiago BM, Rocha L, Torrecilhas JA, Torres R, Curi RA, Machado Neto OR, Padilha P, Santos F, Lanna DP, Chardulo LAL. Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product [Internet]. Foods. 2022 ; 11 1-22.[citado 2026 fev. 14 ] Available from: https://doi.org/10.3390/foods11203233
