Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods
Carolina Naves Aroeira Robledo A Torres Filho; Paulo Rogério Fontes; Alcinéia L. S Ramos; Carmen Josefina Contreras Castillo; David L Hopkins; Eduardo M Ramos
Meat Science Amsterdam v. 160, p. 1-7, 2020Amsterdam 2020
Item não circula. Consulte sua biblioteca.(Acessar)