Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/942728
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dc.contributor.authorNASSU, R. T.pt_BR
dc.contributor.authorTULLIO, R. R.pt_BR
dc.contributor.authorBERNDT, A.pt_BR
dc.contributor.authorALENCAR, M. M. dept_BR
dc.date.accessioned2012-12-17T11:11:11Zpt_BR
dc.date.available2012-12-17T11:11:11Zpt_BR
dc.date.created2012-12-17pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: BRAZILIAN MEETING ON CHEMISTRY OF FOOD AND BEVERAGES, 9., 2012, Araraquara. Abstracs... Araraquara: Faculdade de Ciências Farmacêuticas-UNESP, 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/942728pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectSensory analysispt_BR
dc.subjectGenetic grouppt_BR
dc.titleSensory analysis of beef from different genetic groups and production systems.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-24T11:11:11Zpt_BR
dc.subject.nalthesaurusmeatpt_BR
dc.format.extent2p. 118pt_BR
riaa.ainfo.id942728pt_BR
riaa.ainfo.lastupdate2016-02-24pt_BR
dc.contributor.institutionRENATA TIEKO NASSU, CPPSE; RYMER RAMIZ TULLIO, CPPSE; ALEXANDRE BERNDT, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE.pt_BR
Appears in Collections:Artigo em anais de congresso (CPPSE)

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