Aroeira, Carolina Naves 
; Torres Filho, Robledo A; Fontes, Paulo Rogério; Ramos, Alcinéia L. S; Contreras Castillo, Carmen Josefina ; Hopkins, David L; Ramos, Eduardo M
Fonte: Meat Science. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, CISALHAMENTO, PROTEÍNAS MUSCULARES
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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: 28 nov. 2025.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.2019.107955NLM
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 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955Vancouver
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 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955
