Source: Meat Science. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS DE ORIGEM ANIMAL, FERMENTAÇÃO, CARNE SECA
ABNT
PINTO, M. F. et al. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. Meat Science, v. 61, n. 2, p. 187-191, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(01)00184-x. Acesso em: 10 set. 2024.APA
Pinto, M. F., Ponsano, E. H. G., Franco, B. D. G. de M., & Shimokomaki, M. (2002). Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. Meat Science, 61( 2), 187-191. doi:10.1016/s0309-1740(01)00184-xNLM
Pinto MF, Ponsano EHG, Franco BDG de M, Shimokomaki M. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development [Internet]. Meat Science. 2002 ; 61( 2): 187-191.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/s0309-1740(01)00184-xVancouver
Pinto MF, Ponsano EHG, Franco BDG de M, Shimokomaki M. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development [Internet]. Meat Science. 2002 ; 61( 2): 187-191.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/s0309-1740(01)00184-x