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:
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