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Meat tenderness and water holding capacity evaluation from intact
EVALUATION OF MEAT QUALITY OF SANTA INÊS SHEEP IN
Use of near infrared spectroscopy as a predictor of color attributes in
Trabalho - Sociedade Brasileira de Química
VOLATILE COMPOSITION OF BRAZILIAN COOKED LAMB MEAT
Poster_UEvoraICOMST_Turquia_2013
A SYBR Green real-time PCR assay to detect and quantify pork
the GLP 3.0 This work was supported by PIBIC - Alice
Exigências Técnicas sobre Alimentos
(Mammalia: Carnivora) in the Brazilian Amazon
336,12 KB - Alice
trabalho completo - 52ª Reunião Anual da Sociedade Brasileira de
