Use of color to classify pale meat and its relation with other quality attributes (2007)
Source: Proceedings. Conference titles: International Congress of Meat Science and Technology. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, TECNOLOGIA DE ALIMENTOS, FRANGOS
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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: 18 nov. 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 nov. 18 ]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 nov. 18 ]
