Source: Journal of Animal Science. Unidade: ESALQ
Subjects: BOVINOS DE CORTE, CARCAÇA, CARNES E DERIVADOS, SALMOURA
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ABNT
SILVA, A. A et al. Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine. Journal of Animal Science, v. 93, n. 5, p. 2559-2566, 2015Tradução . . Disponível em: https://doi.org/10.2527/jas.2014-8479. Acesso em: 29 maio 2024.APA
Silva, A. A., Delgado, E. F., Lobo Junior, A. R., Mourão, G. B., & Contreras Castillo, C. J. (2015). Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine. Journal of Animal Science, 93( 5), 2559-2566. doi:10.2527/jas.2014-8479NLM
Silva AA, Delgado EF, Lobo Junior AR, Mourão GB, Contreras Castillo CJ. Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine [Internet]. Journal of Animal Science. 2015 ; 93( 5): 2559-2566.[citado 2024 maio 29 ] Available from: https://doi.org/10.2527/jas.2014-8479Vancouver
Silva AA, Delgado EF, Lobo Junior AR, Mourão GB, Contreras Castillo CJ. Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine [Internet]. Journal of Animal Science. 2015 ; 93( 5): 2559-2566.[citado 2024 maio 29 ] Available from: https://doi.org/10.2527/jas.2014-8479
