New alternatives for improving and assessing the color of dark–cutting beef – a review
Author:
Affiliation:
1. Universidade de São Paulo, Brasil
2. Universidade Federal de São Paulo, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/pdf/sa/v79n1/1678-992X-sa-79-01-e20200079.pdf
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