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Artigo de periodico
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods (2020)
Aroeira, Carolina Naves ; Torres Filho, Robledo A; Fontes, Paulo Rogério; Ramos, Alcinéia L. S; Contreras Castillo, Carmen Josefina ; Hopkins, David L; Ramos, Eduardo M
Source: Meat Science. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, CISALHAMENTO, PROTEÍNAS MUSCULARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AROEIRA, Carolina Naves et al. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, v. 160, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107955. Acesso em: 17 out. 2024.
APA
Aroeira, C. N., Torres Filho, R. A., Fontes, P. R., Ramos, A. L. S., Contreras Castillo, C. J., Hopkins, D. L., & Ramos, E. M. (2020). Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, 160, 1-7. doi:10.1016/j.meatsci.2019.107955
NLM
Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955
Vancouver
Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955
Artigo de periodico
Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins (2017)
Rios-Mera, Juan D; Pinto, Jair Sebastião da Silva; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: BOVINOS, CARNES E DERIVADOS, PROTEÍNAS MUSCULARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan D e PINTO, Jair Sebastião da Silva e CONTRERAS-CASTILLO, Carmen Josefina. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins. Meat Science, v. 131, p. 25-27, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.04.017. Acesso em: 17 out. 2024.
APA
Rios-Mera, J. D., Pinto, J. S. da S., & Contreras-Castillo, C. J. (2017). Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins. Meat Science, 131, 25-27. doi:10.1016/j.meatsci.2017.04.017
NLM
Rios-Mera JD, Pinto JS da S, Contreras-Castillo CJ. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins [Internet]. Meat Science. 2017 ; 131 25-27.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2017.04.017
Vancouver
Rios-Mera JD, Pinto JS da S, Contreras-Castillo CJ. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins [Internet]. Meat Science. 2017 ; 131 25-27.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2017.04.017
Artigo de periodico
The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef (2016)
Contreras Castillo, Carmen Josefina; Lomiwesb, D; Wuc, G; Frostc, D; Faroukc, M, M
Source: Meat Science. Unidade: ESALQ
Subjects: ESTIMULAÇÃO ELÉTRICA, TOUROS, CARNES E DERIVADOS, CARCAÇA, PROTEÍNAS MUSCULARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONTRERAS CASTILLO, Carmen Josefina et al. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, v. 113, p. 65–72, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2015.11.012. Acesso em: 17 out. 2024.
APA
Contreras Castillo, C. J., Lomiwesb, D., Wuc, G., Frostc, D., & Faroukc, M. (2016). The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, 113, 65–72. doi:10.1016/j.meatsci.2015.11.012
NLM
Contreras Castillo CJ, Lomiwesb D, Wuc G, Frostc D, Faroukc M. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef [Internet]. Meat Science. 2016 ; 113 65–72.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2015.11.012
Vancouver
Contreras Castillo CJ, Lomiwesb D, Wuc G, Frostc D, Faroukc M. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef [Internet]. Meat Science. 2016 ; 113 65–72.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2015.11.012

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