Subjects: CARNES E DERIVADOS, EMBALAGENS DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
ABNT
VENTURINI, A. C. et al. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. 2003, Anais.. Campinas: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2003. . Acesso em: 14 out. 2024.APA
Venturini, A. C., Contreras Castillo, C. J., Sarantopoulos, C. I. G. L., Cipolli, K. M. V. A. B., & Arima, H. K. (2003). The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. In . Campinas: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.NLM
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. 2003 ;[citado 2024 out. 14 ]Vancouver
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. 2003 ;[citado 2024 out. 14 ]