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Autor:
Nobre PT; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., Munekata PES; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Costa RG; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., Carvalho FR; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., Ribeiro NL; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., Queiroga RCRE; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., Sousa S; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., da Silva ACR; Federal University of Paraiba, Doctorate in Animal Science, 58.937-000 Areia, PB, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Publikováno v:
Meat science [Meat Sci] 2020 Jun; Vol. 164, pp. 108105. Date of Electronic Publication: 2020 Feb 28.