Venturini, A. C; Faria, J. A; Contreras Castillo, Carmen Josefina 
; Gallo, Cláudio Rosa
Source: Proceedings. Conference titles: International Congress of Meat Science and Technology. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, MICROBIOLOGIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
VENTURINI, A. C et al. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. 2007, Anais.. Beijing: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2007. Disponível em: https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdf. Acesso em: 07 out. 2025.APA
Venturini, A. C., Faria, J. A., Contreras Castillo, C. J., & Gallo, C. R. (2007). Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. In Proceedings. Beijing: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdfNLM
Venturini AC, Faria JA, Contreras Castillo CJ, Gallo CR. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen [Internet]. Proceedings. 2007 ;[citado 2025 out. 07 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdfVancouver
Venturini AC, Faria JA, Contreras Castillo CJ, Gallo CR. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen [Internet]. Proceedings. 2007 ;[citado 2025 out. 07 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdf
