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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Detalles Bibliográficos
Autor principal:	Munekata, Paulo E. S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
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

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