Physical, chemical and sensory characteristics as affected by pork fat reduction i...
Impact of final meat temperature of different heat transfer processes in sensory p...
Use of micronized salt and yeast extract as strategies to reduce the sodium conten...
Brazil pork quality: certification and standardization for pork meat system for pa...
Brazil Beef Quality Certification: standardization for beef palatability
Comparative study of methods for determining instrumental tenderness (Warner Bratz...
Beef aging processes: tecnological advances to implement systems and evaluate meat...