Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins (2017)
Source: Meat Science. Unidade: ESALQ
Subjects: BOVINOS, CARNES E DERIVADOS, PROTEÍNAS MUSCULARES
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.2017.04.017NLM
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.2017.04.017Vancouver
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