Baldassini, W.; Coutinho, M.; Rovadoscki, G.; Menezes, B.; Tagiariolli, M.; Torrecilhas, J.; Leonel, J.; Pereira, G.; Curi, R.; Machado Neto, O.;
et al. Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality. Foods 2023, 12, 930.
https://doi.org/10.3390/foods12050930
AMA Style
Baldassini W, Coutinho M, Rovadoscki G, Menezes B, Tagiariolli M, Torrecilhas J, Leonel J, Pereira G, Curi R, Machado Neto O,
et al. Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality. Foods. 2023; 12(5):930.
https://doi.org/10.3390/foods12050930
Chicago/Turabian Style
Baldassini, Welder, Marcelo Coutinho, Gregori Rovadoscki, Bruna Menezes, Murilo Tagiariolli, Juliana Torrecilhas, Júlia Leonel, Guilherme Pereira, Rogério Curi, Otávio Machado Neto,
and et al. 2023. "Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality" Foods 12, no. 5: 930.
https://doi.org/10.3390/foods12050930
APA Style
Baldassini, W., Coutinho, M., Rovadoscki, G., Menezes, B., Tagiariolli, M., Torrecilhas, J., Leonel, J., Pereira, G., Curi, R., Machado Neto, O., & Chardulo, L. A.
(2023). Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality. Foods, 12(5), 930.
https://doi.org/10.3390/foods12050930