Sensory acceptance of beef from crossbred animals.

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dc.contributorRENATA TIEKO NASSU, CPPSE; GERLANE F. BRITO, Universidade Estadual Paulista; MARIA LIGIA P. DA SILVA, Universidade Estadual Paulista; ALEXANDRE BERNDT, CPPSE; RYMER RAMIZ TULLIO, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE.
dc.creatorNASSU, R. T.
dc.creatorBRITO, G. F.
dc.creatorSILVA, M. L. P. da
dc.creatorBERNDT, A.
dc.creatorTULLIO, R. R.
dc.creatorALENCAR, M. M. de
dc.date2023-06-08T10:47:56Z
dc.date2023-06-08T10:47:56Z
dc.date2013-09-09
dc.date2013
dc.date.accessioned2026-07-07T05:32:14Z
dc.descriptionSensory attributes of beef are very important in consumer?s point of view, mainly regarding to its tenderness and flavour.
dc.formatp. 46.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 59., 2013, lzmir. Abstracts... Izmir: ICMST, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/965934
dc.identifier.urihttp://hdl.handle.net/123456789/494205
dc.languageeng
dc.rightsopenAccess
dc.subjectAnimal crossbred
dc.subjectSensory acceptance
dc.subjectbeef
dc.titleSensory acceptance of beef from crossbred animals.
dc.typeResumo em anais e proceedings

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