NDLI: Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds

Content Provider	Scilit
Author	Mitterer-Daltoé, Marina L. Petry, Fabiane C. Wille, Daniele F. Treptow, Rosa O. Martins, Vera M. V. Queiroz, Maria I.
Copyright Year	2012
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2012.03075.x
Ending Page	2100
Page Count	9
Starting Page	2092
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2012.03075.x
Journal	International Journal of Food Science & Technology
Issue Number	10
Volume Number	47
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2012-10-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Chemical Composition
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds