Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/965934
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dc.contributor.authorNASSU, R. T.
dc.contributor.authorBRITO, G. F.
dc.contributor.authorSILVA, M. L. P. da
dc.contributor.authorBERNDT, A.
dc.contributor.authorTULLIO, R. R.
dc.contributor.authorALENCAR, M. M. de
dc.date.accessioned2023-06-08T10:47:56Z-
dc.date.available2023-06-08T10:47:56Z-
dc.date.created2013-09-09
dc.date.issued2013
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 59., 2013, lzmir. Abstracts... Izmir: ICMST, 2013.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/965934-
dc.descriptionSensory attributes of beef are very important in consumer?s point of view, mainly regarding to its tenderness and flavour.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAnimal crossbred
dc.subjectSensory acceptance
dc.titleSensory acceptance of beef from crossbred animals.
dc.typeResumo em anais e proceedings
dc.subject.nalthesaurusbeef
dc.format.extent2p. 46.
riaa.ainfo.id965934
riaa.ainfo.lastupdate2023-06-07
dc.contributor.institutionRENATA TIEKO NASSU, CPPSE; GERLANE F. BRITO, Universidade Estadual Paulista; MARIA LIGIA P. DA SILVA, Universidade Estadual Paulista; ALEXANDRE BERNDT, CPPSE; RYMER RAMIZ TULLIO, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE.
Appears in Collections:Resumo em anais de congresso (CPPSE)

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