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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
| Autor principal: | |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472516/ https://www.ncbi.nlm.nih.gov/pubmed/34574170 http://dx.doi.org/10.3390/foods10092060 |
| _version_ | 1784574749208215552 |
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| author | Munekata, Paulo E. S. |
| author_facet | Munekata, Paulo E. S. |
| author_sort | Munekata, Paulo E. S. |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-8472516 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2021 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-84725162021-09-28 Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat Munekata, Paulo E. S. Foods Editorial MDPI 2021-09-01 /pmc/articles/PMC8472516/ /pubmed/34574170 http://dx.doi.org/10.3390/foods10092060 Text en © 2021 by the author. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Editorial Munekata, Paulo E. S. Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title | Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title_full | Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title_fullStr | Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title_full_unstemmed | Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title_short | Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title_sort | improving the sensory, nutritional and physicochemical quality of fresh meat |
| topic | Editorial |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472516/ https://www.ncbi.nlm.nih.gov/pubmed/34574170 http://dx.doi.org/10.3390/foods10092060 |
| work_keys_str_mv | AT munekatapauloes improvingthesensorynutritionalandphysicochemicalqualityoffreshmeat |