DOI: 10.47749/t/unicamp.2008.410656
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Efeitos da taxa de resfriamento, forma de desossa e suspensão de carcaças nos atributos de qualidade de cortes de carne bovina

Manuel Pinto Neto1,
Nelson Jose Beraquet2

Abstract: A criação prossegue incessantemente por meio do homem, mas o homem não cria: descobre.

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