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Qualidade da carne bovina.
Authors
1., 1999, Campo Grande, MS. CURSO CONHECENDO A CARNE QUE VOCÊ CONSOME
Publication date
29 December 2015
Publisher
Campo Grande, MS: Embrapa Gado de Corte, 1999.
Abstract
Noções de ciência da carne. Composição química da carne bovina (valor nutricional). Conversão do músculo em carne. Características organolépticas da carne. Alterações na carne processada.bitstream/item/136196/1/DOC-77.pd
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Infoteca-e
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Last time updated on 11/05/2016
Infoteca-e
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:www.infoteca.cnptia.embrap...
Last time updated on 11/05/2016
