Article Versions Notes

Carvalho LT, Lorenzo JM, de Carvalho FAL, Bellucci ERB, Trindade MA, Domínguez R. Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan. Foods. 2020; 9(12):1866. https://doi.org/10.3390/foods9121866

Carvalho, Larissa Tátero, José M. Lorenzo, Francisco Allan L. de Carvalho, Elisa Rafaela Bonadio Bellucci, Marco Antonio Trindade, and Rubén Domínguez. 2020. "Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan" Foods 9, no. 12: 1866. https://doi.org/10.3390/foods9121866

Carvalho, L. T., Lorenzo, J. M., de Carvalho, F. A. L., Bellucci, E. R. B., Trindade, M. A., & Domínguez, R. (2020). Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan. Foods, 9(12), 1866. https://doi.org/10.3390/foods9121866