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Results: 3
Intermediate moisture meat product: biological evaluation of charqui meat protein quality
Authors:
Garcia, FA Mizubuti, IY Kanashiro, MY Shimokomaki, M
Citation:
Fa. Garcia et al., Intermediate moisture meat product: biological evaluation of charqui meat protein quality, FOOD CHEM, 75(4), 2001, pp. 405-409
Dietary vitamin E inhibits poultry PSE and improves meat functional properties
Authors:
Olivo, R Soares, AL Ida, EI Shimokomaki, M
Citation:
R. Olivo et al., Dietary vitamin E inhibits poultry PSE and improves meat functional properties, J FOOD BIOC, 25(4), 2001, pp. 271-283
Hamburger meat identification by dot-ELISA
Authors:
Macedo-Silva, A Barbosa, SFC Alkmin, MGA Vaz, AJ Shimokomaki, M Tenuta, A
Citation:
A. Macedo-silva et al., Hamburger meat identification by dot-ELISA, MEAT SCI, 56(2), 2000, pp. 189-192
Risultati:
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