Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/965934| Title: | Sensory acceptance of beef from crossbred animals. |
| Authors: | NASSU, R. T.  BRITO, G. F. SILVA, M. L. P. da BERNDT, A. TULLIO, R. R. ALENCAR, M. M. de |
| Affiliation: | RENATA 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. |
| Date Issued: | 2013 |
| Citation: | In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 59., 2013, lzmir. Abstracts... Izmir: ICMST, 2013. |
| Pages: | p. 46. |
| Description: | Sensory attributes of beef are very important in consumer?s point of view, mainly regarding to its tenderness and flavour. |
| NAL Thesaurus: | beef |
| Keywords: | Animal crossbred Sensory acceptance |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CPPSE) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| SensoryAcceptanceOfBeef.pdf | 602.1 kB | Adobe PDF |  View/Open | |
| PROCI-2013.00126.pdf | 92.95 kB | Adobe PDF |  View/Open |
