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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 <Title>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</Title>

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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