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Use of near infrared spectroscopy as a predictor of color attributes in
Meat tenderness and water holding capacity evaluation from intact
EVALUATION OF MEAT QUALITY OF SANTA INÊS SHEEP IN
Public Primary Oral Health Care: a bioethical reflection > Date: Sun, 22
Trabalho - Sociedade Brasileira de Química
VOLATILE COMPOSITION OF BRAZILIAN COOKED LAMB MEAT
Poster_UEvoraICOMST_Turquia_2013
Diana Ferreira Oliveira is currently enrolled in the Master`s
Cover Page The handle http://hdl.handle.net/37037 holds
absorção
A SYBR Green real-time PCR assay to detect and quantify pork
Ciência e Religião - Stoa - Universidade de São Paulo
0188 - Ramiran
