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Carcass characteristics and meat evaluation of cattle finis..:
Mottin, Camila
;
García Ornaghi, Mariana
;
Carvalho, Venício Macedo
...
Este artículo de investigación ha sido financiado por la Araucaria Foundation, por el estado de Paraná y el Brazilian Council for Research and Technological Development (CNPq-400375/2014-1) y la Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES for the scholarship.. , 2024
Link:
http://hdl.handle.net/10637/15310
RT Journal T1
Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin
UL https://suche.suub.uni-bremen.de/peid=base-ftceubiblioteca:oai:repositorioinstitucional.ceu.es:10637_15310&Exemplar=1&LAN=DE A1 Mottin, Camila A1 García Ornaghi, Mariana A1 Carvalho, Venício Macedo A1 Guerrero Barrado, Ana A1 Pelaes Vital, Ana Carolina A1 Ramos, Tatiane Rogelio A1 Bonin, Edinéia A1 Araújo, Fabiana Lana de A1 Araújo Castilho, Ricardo de A1 Prado, Ivanor Nunes do PB John Wiley & Sons YR 2024 K1 Carne K1 Meat K1 Calidad K1 Quality K1 Aditivos alimentarios K1 Food additives K1 Aceite vegetal K1 Vegetable oils JF Este artículo de investigación ha sido financiado por la Araucaria Foundation, por el estado de Paraná y el Brazilian Council for Research and Technological Development (CNPq-400375/2014-1) y la Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES for the scholarship. LK http://hdl.handle.net/10637/15310 DO http://hdl.handle.net/10637/15310 SF ELIB - SuUB Bremen
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