Venturini, Anna Cecilia; Faria, José de Assis Fonseca; Olinda, Ricardo Alves de; Contreras-Castillo, Carmen Josefina 
Fonte: Packaging Technology and Science. Unidade: ESALQ
Assuntos: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BOVINOS DE CORTE, CARNES E DERIVADOS, DIÓXIDO DE CARBONO, EMBALAGENS DE ALIMENTOS, MONÓXIDO DE CARBONO, VIDA-DE-PRATELEIRA
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VENTURINI, Anna Cecilia et al. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide. Packaging Technology and Science, v. 27, p. 29-35, 2014Tradução . . Disponível em: https://doi.org/10.1002/pts.1999. Acesso em: 08 out. 2025.APA
Venturini, A. C., Faria, J. de A. F., Olinda, R. A. de, & Contreras-Castillo, C. J. (2014). Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide. Packaging Technology and Science, 27, 29-35. doi:10.1002/pts.1999NLM
Venturini AC, Faria J de AF, Olinda RA de, Contreras-Castillo CJ. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide [Internet]. Packaging Technology and Science. 2014 ; 27 29-35.[citado 2025 out. 08 ] Available from: https://doi.org/10.1002/pts.1999Vancouver
Venturini AC, Faria J de AF, Olinda RA de, Contreras-Castillo CJ. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide [Internet]. Packaging Technology and Science. 2014 ; 27 29-35.[citado 2025 out. 08 ] Available from: https://doi.org/10.1002/pts.1999
