Source: Journal of Food Science and Technology. Unidades: FMVZ, FZEA
Subjects: CARNES E DERIVADOS, ANTIPARASITÁRIOS, BOVINOS DE CORTE, COZIMENTO
ABNT
BROSSI, Camila et al. Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat. Journal of Food Science and Technology, 2024Tradução . . Disponível em: https://doi.org/10.1007/s13197-024-06009-w. Acesso em: 14 out. 2024.APA
Brossi, C., Gotardo, A. T., Górniak, S. L., Kindlein, G., Akl, B. S. A., Rosa, A. F., & Balieiro, J. C. de C. (2024). Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat. Journal of Food Science and Technology. doi:10.1007/s13197-024-06009-wNLM
Brossi C, Gotardo AT, Górniak SL, Kindlein G, Akl BSA, Rosa AF, Balieiro JC de C. Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat [Internet]. Journal of Food Science and Technology. 2024 ;[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s13197-024-06009-wVancouver
Brossi C, Gotardo AT, Górniak SL, Kindlein G, Akl BSA, Rosa AF, Balieiro JC de C. Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat [Internet]. Journal of Food Science and Technology. 2024 ;[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s13197-024-06009-w