Use of color to classify pale meat and its relation with other quality attributes (2007)
Fonte: Proceedings. Nome do evento: International Congress of Meat Science and Technology. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, TECNOLOGIA DE ALIMENTOS, FRANGOS
ABNT
BROSSI, C. et al. Use of color to classify pale meat and its relation with other quality attributes. 2007, Anais.. Beijing: China Agricultural University Press, 2007. . Acesso em: 30 set. 2024.APA
Brossi, C., Contreras Castillo, C. J., Fischer, P. C., Golineli, B. B., & Zocchi, S. S. (2007). Use of color to classify pale meat and its relation with other quality attributes. In Proceedings. Beijing: China Agricultural University Press.NLM
Brossi C, Contreras Castillo CJ, Fischer PC, Golineli BB, Zocchi SS. Use of color to classify pale meat and its relation with other quality attributes. Proceedings. 2007 ;[citado 2024 set. 30 ]Vancouver
Brossi C, Contreras Castillo CJ, Fischer PC, Golineli BB, Zocchi SS. Use of color to classify pale meat and its relation with other quality attributes. Proceedings. 2007 ;[citado 2024 set. 30 ]