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Características físico-químicas da carne de bubalinos e de ..:
Victor Cruz Rodrigues
;
Ivo Francisco de Andrade
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982004000700023. , 2004
Link:
https://doi.org/10.1590/S1516-35982004000700023
RT Journal T1
Características físico-químicas da carne de bubalinos e de bovinos castrados e inteiros Chemical physical meat characteristics of buffaloes and cattle entire and castrated
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:dca65ffaf6334246b7c4e49eb3b60899&Exemplar=1&LAN=DE A1 Victor Cruz Rodrigues A1 Ivo Francisco de Andrade PB Sociedade Brasileira de Zootecnia YR 2004 K1 cor K1 gordura K1 maciez K1 perda por cozimento K1 valor nutritivo K1 color K1 cooking weight loss K1 fat K1 nutritive value K1 tenderness K1 Animal culture K1 SF1-1100 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982004000700023 LK http://dx.doi.org/https://doi.org/10.1590/S1516-35982004000700023 DO https://doi.org/10.1590/S1516-35982004000700023 SF ELIB - SuUB Bremen
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