DOI: 10.11606/d.74.2005.tde-17042006-145830
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Proteólise miofibrilar e maciez da carne de bovinos (Bos indicus) submetidos a diferentes técnicas pós-morte de resfriamento das carcaças

Abstract: Pirassununga 2005Proteólise miofibrilar e maciez da carne de bovinos (Bos indicus) submetidos a diferentes técnicas pós-morte de suspensão das carcaças.

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