Article Versions Notes

Santos DI, Fraqueza MJ, Pissarra H, Saraiva JA, Vicente AA, Moldão-Martins M. Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut. Foods. 2020; 9(12):1752. https://doi.org/10.3390/foods9121752

Santos, Diana I., Maria João Fraqueza, Hugo Pissarra, Jorge A. Saraiva, António A. Vicente, and Margarida Moldão-Martins. 2020. "Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut" Foods 9, no. 12: 1752. https://doi.org/10.3390/foods9121752

Santos, D. I., Fraqueza, M. J., Pissarra, H., Saraiva, J. A., Vicente, A. A., & Moldão-Martins, M. (2020). Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut. Foods, 9(12), 1752. https://doi.org/10.3390/foods9121752