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Citation: M. Shimokomaki et al., CHARQUI MEATS ARE HURDLE TECHNOLOGY MEAT-PRODUCTS, Food reviews international, 14(4), 1998, pp. 339-349

Authors: BISCONTINI TMB SHIMOKOMAKI M OLIVEIRA SF ZORN TMT

Citation: Tmb. Biscontini et al., AN ULTRASTRUCTURAL OBSERVATION ON CHARQUIS, SALTED AND INTERMEDIATE MOISTURE MEAT-PRODUCTS, Meat science, 43(3-4), 1996, pp. 351-358

Authors: TANAKA MCY SHIMOKOMAKI M

Citation: Mcy. Tanaka et M. Shimokomaki, COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT, Journal of food biochemistry, 20(3), 1996, pp. 215-225

Authors: TORRES EAFS SHIMOKOMAKI M FRANCO BDGM LANDGRAF M

Citation: Eafs. Torres et al., PARAMETERS DETERMINING THE QUALITY OF CHARQUI, AN INTERMEDIATE MOISTURE MEAT PRODUCT, Meat science, 38(2), 1994, pp. 229-234

Authors: SHIMOKOMAKI M SILVA LC MIYAMOTO S KUBOTA E

Citation: M. Shimokomaki et al., PRESENCE OF NEW DISULFIDE-BONDED COLLAGENS IN SHARK PRIONACE-GLAUCA MUSCLE, Comparative biochemistry and physiology. B. Comparative biochemistry, 106(2), 1993, pp. 337-339