Subjects: CARNES E DERIVADOS, MÚSCULOS, TOUROS, SUBPRODUTOS PARA ANIMAIS, CONFINAMENTO ANIMAL, PROTEÔMICA
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BALDASSINI, Welder et al. Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product. Foods, v. 11, p. 1-22, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11203233. Acesso em: 03 jun. 2024.APA
Baldassini, W., Gagaoua, M., Santiago, B., Rocha, L., Torrecilhas, J., Torres, R., et al. (2022). Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product. Foods, 11, 1-22. doi:10.3390/foods11203233NLM
Baldassini W, Gagaoua M, Santiago B, Rocha L, Torrecilhas J, Torres R, Curi R, Machado Neto O, Padilha P, Santos F, Lanna DP, Chardulo LA. Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product [Internet]. Foods. 2022 ; 11 1-22.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3390/foods11203233Vancouver
Baldassini W, Gagaoua M, Santiago B, Rocha L, Torrecilhas J, Torres R, Curi R, Machado Neto O, Padilha P, Santos F, Lanna DP, Chardulo LA. Meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product [Internet]. Foods. 2022 ; 11 1-22.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3390/foods11203233