Article Versions Notes

Ribeiro CCdS, Guimarães KA, Delgado EF, Balieiro JCdC, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods. 2023; 12(6):1302. https://doi.org/10.3390/foods12061302

Ribeiro, Caio César de Sousa, Kathelyn Araújo Guimarães, Eduardo Francisquine Delgado, Júlio César de Carvalho Balieiro, Anna Cecilia Venturini, and Carmen Josefina Contreras Castillo. 2023. "Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract" Foods 12, no. 6: 1302. https://doi.org/10.3390/foods12061302

Ribeiro, C. C. d. S., Guimarães, K. A., Delgado, E. F., Balieiro, J. C. d. C., Venturini, A. C., & Castillo, C. J. C. (2023). Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods, 12(6), 1302. https://doi.org/10.3390/foods12061302