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...
Comparative study of methods for determining instrumental tenderness (Warner Bratz...
Brazil Beef Quality Certification: standardization for beef palatability
Beef aging processes: tecnological advances to implement systems and evaluate meat...
Brazil beef quality certification: standardization for beef palatability
Evaluation of Clostridium difficile as emergent anaerobic pathogen in meats