Source: Book of abstracts. Conference titles: International Congress of meat Science and Technology. Unidade: ESALQ
Subjects: COZIMENTO, CARNES E DERIVADOS
ABNT
SILVA, M. da e CASTILLO CONTRERAS, Carmem Josefina e ORTEGA, E. Effect of two methods of heating: hot water and steam, in the parameters of quality of Semitendinosus muscles. 2005, Anais.. Baltimore: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2005. . Acesso em: 23 maio 2024.APA
Silva, M. da, Castillo Contreras, C. J., & Ortega, E. (2005). Effect of two methods of heating: hot water and steam, in the parameters of quality of Semitendinosus muscles. In Book of abstracts. Baltimore: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.NLM
Silva M da, Castillo Contreras CJ, Ortega E. Effect of two methods of heating: hot water and steam, in the parameters of quality of Semitendinosus muscles. Book of abstracts. 2005 ;[citado 2024 maio 23 ]Vancouver
Silva M da, Castillo Contreras CJ, Ortega E. Effect of two methods of heating: hot water and steam, in the parameters of quality of Semitendinosus muscles. Book of abstracts. 2005 ;[citado 2024 maio 23 ]