Fonte: Proceedings ICoMST. Nome do evento: International Congress of Meat Science and Technology. Unidade: FZEA
Assuntos: CARNES E DERIVADOS (MICROBIOLOGIA), CAMPO MAGNÉTICO (EFEITOS), CONSERVAÇÃO DE ALIMENTOS PELO FRIO
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ABNT
LINS, Patrícia Goldschmidt et al. Effect of pulsed magnetic field on microbiological quality and lipid oxidation of minced beef meat during refrigerated storage. 2011, Anais.. Ghent: Belgian Association of Meat Science and Technology, 2011. . Acesso em: 28 nov. 2025.APA
Lins, P. G., Jalbut, T. M., Mello, T. B. H., Silva, A. A., Costa, E. J. X., & Melo, M. P. de. (2011). Effect of pulsed magnetic field on microbiological quality and lipid oxidation of minced beef meat during refrigerated storage. In Proceedings ICoMST. Ghent: Belgian Association of Meat Science and Technology.NLM
Lins PG, Jalbut TM, Mello TBH, Silva AA, Costa EJX, Melo MP de. Effect of pulsed magnetic field on microbiological quality and lipid oxidation of minced beef meat during refrigerated storage. Proceedings ICoMST. 2011 ;[citado 2025 nov. 28 ]Vancouver
Lins PG, Jalbut TM, Mello TBH, Silva AA, Costa EJX, Melo MP de. Effect of pulsed magnetic field on microbiological quality and lipid oxidation of minced beef meat during refrigerated storage. Proceedings ICoMST. 2011 ;[citado 2025 nov. 28 ]
