Physical and sensorial traits of meat from different ovine categories.

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:28:33Z
dc.date.accessioned2022-10-05T16:49:32Z
dc.date.available2014-05-20T15:28:33Z
dc.date.available2022-10-05T16:49:32Z
dc.date.created2014-05-20T15:28:33Z
dc.date.issued2006-01-01
dc.identifierJournal of Animal Science. Savoy: Amer Soc Animal Science, v. 84, p. 36-36, 2006.
dc.identifier0021-8812
dc.identifierhttp://hdl.handle.net/11449/38343
dc.identifierWOS:000239793500113
dc.identifier9730254995780615
dc.identifier0000-0003-1713-8375
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3909682
dc.languageeng
dc.publisherAmer Soc Animal Science
dc.relationJournal of Animal Science
dc.relation1.711
dc.relation0,848
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectmeat
dc.subjectcolor
dc.subjecttenderness
dc.titlePhysical and sensorial traits of meat from different ovine categories.
dc.typeResumo


Este ítem pertenece a la siguiente institución