Sensory analysis of beef from different genetic groups and production systems.

Vista sencilla de ítem
dc.contributorRENATA TIEKO NASSU, CPPSE; RYMER RAMIZ TULLIO, CPPSE; ALEXANDRE BERNDT, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE.
dc.creatorNASSU, R. T.
dc.creatorTULLIO, R. R.
dc.creatorBERNDT, A.
dc.creatorALENCAR, M. M. de
dc.date2012-12-17T11:11:11Z
dc.date2012-12-17T11:11:11Z
dc.date2012-12-17
dc.date2012
dc.date2016-02-24T11:11:11Z
dc.date.accessioned2026-07-07T05:20:53Z
dc.formatp. 118
dc.identifierIn: BRAZILIAN MEETING ON CHEMISTRY OF FOOD AND BEVERAGES, 9., 2012, Araraquara. Abstracs... Araraquara: Faculdade de Ciências Farmacêuticas-UNESP, 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/942728
dc.identifier.urihttp://hdl.handle.net/123456789/488125
dc.languagepor
dc.rightsopenAccess
dc.subjectSensory analysis
dc.subjectGenetic group
dc.subjectmeat
dc.titleSensory analysis of beef from different genetic groups and production systems.
dc.typeArtigo em anais e proceedings

Archivos

Colecciones

Embrapa Pecuaria Sudeste (CPPSE)