Effect of salt on oxidative changes in pre- and post- rigor ground beef (1988)
Torres, Elizabeth Aparecida Ferraz da Silva 
; Pearson, A M; Gray, J I; Booren, A M; Shimokomaki, Massami
Source: Meat Science. Unidade: FCF
Assunto: CARNES E DERIVADOS
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ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, v. 23, n. 3 , p. 151-63, 1988Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(88)90031-9. Acesso em: 07 out. 2025.APA
Torres, E. A. F. da S., Pearson, A. M., Gray, J. I., Booren, A. M., & Shimokomaki, M. (1988). Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, 23( 3 ), 151-63. doi:10.1016/0309-1740(88)90031-9NLM
Torres EAF da S, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9Vancouver
Torres EAF da S, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9
