Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/978503
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dc.contributor.authorNASSU, R. T.
dc.contributor.authorVERRUMA-BERNARDI, M. R.
dc.contributor.authorTULLIO, R. R.
dc.contributor.authorCRUZ, G. M. da
dc.contributor.authorALENCAR, M. M. de
dc.date.accessioned2023-06-29T17:25:19Z-
dc.date.available2023-06-29T17:25:19Z-
dc.date.created2014-02-04
dc.date.issued2013
dc.identifier.citationAtas de Saúde Ambiental, v. 1, n. 1, p. 13-25, set./dez., 2013.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/978503-
dc.language.isopor
dc.rightsopenAccess
dc.subjectMaciez
dc.titleQualidade e perfil sensorial descritivo da carne maturada proveniente de animais cruzados.
dc.typeArtigo de periódico
dc.subject.thesagroAroma
dc.subject.thesagroCarne
dc.subject.thesagroMaturação
dc.subject.thesagroSabor
riaa.ainfo.id978503
riaa.ainfo.lastupdate2023-06-29
dc.contributor.institutionRENATA TIEKO NASSU, CPPSE; MARTA REGINA VERRUMA-BERNARDI, UFUSCar, SÃO CARLOS, SP.; RYMER RAMIZ TULLIO, CPPSE; GERALDO MARIA DA CRUZ, PESQUISADOR APOSENTADO DO CPPSE.; MAURICIO MELLO DE ALENCAR, CPPSE.
Appears in Collections:Artigo em anais de congresso (CPPSE)

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