المؤلفون: André Torres-Geraldo, Mauro Sartori-Bueno, Ricardo Lopes-Dias da Costa, Marcia Mayumi Harada-Haguiwara, Marcia Regina-Cucatti, Marta Gomes-da-Silva, Juliano Issakowicz, Ana Claudia Kocci-Sampaio, Suzana Eri-Yotsuyanagi, Celia Raquel Quirino

المصدر: Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)

مصطلحات موضوعية: aged meat, α-tocopherol, carcass yield, carcass traits, castration, lamb, lipid oxidation, meat, meat maturation, meat quality, ovine, santa ines breed, shear force, sheep, vitamin e, Animal culture, SF1-1100

وصف الملف: electronic resource

العلاقة: https://revistas.udea.edu.co/index.php/rccp/article/view/340014Test; https://doaj.org/toc/2256-2958Test

الوصول الحر: https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9Test

المؤلفون: Ricardo Lopes Dias da Costa, Mauro Sartori-Bueno, Marcia Mayumi Harada-Haguiwara, Suzana Eri-Yotsuyanagi, Ana Claudia Kocci-Sampaio, Juliano Issakowicz, Marcia Regina-Cucatti, André Torres-Geraldo, Celia Raquel Quirino, Marta Gomes-da-Silva

المصدر: Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Revista Colombiana de Ciencias Pecuarias, Volume: 33, Issue: 2, Pages: 109-96, Published: 07 APR 2021
Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)

مصطلحات موضوعية: carne madurada, Santa Ines breed, medicine.medical_treatment, meat maturation, vitamin E, calidad de carne, meat quality, meat, chemistry.chemical_compound, lipid oxidation, lamb, rendimento de carcaça, Oxidação lipídica, cordero, raza Santa Ines, ovejas, vitamin e, carne, Animal culture, santa ines breed, aged meat, carcass yield, Força de cisalhamento, sheep, Cordeiro, Vitamina E, Vitamin e supplementation, ovinos, Biology, características do canal, SF1-1100, shear force, Animal science, carcass traits, Lipid oxidation, medicine, oxidación lipídica, Castração, castración, características de la canal, raça Santa Inês, α-tocopherol, General Veterinary, Vitamin E, castration, ovine, Castration, resistencia de corte, chemistry, rendimiento en canal, Animal Science and Zoology, maturação, Carne maturada, Ovelhas

وصف الملف: application/pdf; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8922cb6b81603e0f515ae3661ec94f2Test
https://doi.org/10.17533/udea.rccp.v33n2a02Test

المؤلفون: Torres, André, Sartori Bueno, Mauro, Lopes, Ricardo, Mayumi Harada Haguiwara, Marcia, Cucatti, Marcia Regina, Gomes da Silva, Marta, Issakowicz, Juliano, Kocci Sampaio, Ana Claudia, Eri Yotsuyanagi, Suzana, Quirino, Célia Raquel

المصدر: Revista Colombiana de Ciencias Pecuarias, ISSN 0120-0690, Vol. 33, Nº. 2, 2020 (Ejemplar dedicado a: Abril - junio 2020), pags. 96-109

مصطلحات موضوعية: aged meat, α-tocopherol, características de la canal, calidad de carne, carne, carne madurada, castración, cordero, ovejas, ovinos, oxidación lipídica, raza Santa Ines, rendimiento en canal, resistencia de corte, vitamina E, características do canal, carne maturada, castração, cordeiro, força de cisalhamento, maturação, ovelhas, oxidação lipídica, raça Santa Inês, rendimento de carcaça, carcass yield, carcass traits, castration, lamb, lipid oxidation

وصف الملف: application/pdf

العلاقة: https://dialnet.unirioja.es/servlet/oaiart?codigo=7898978Test; (Revista) ISSN 0120-0690

الإتاحة: https://dialnet.unirioja.es/servlet/oaiart?codigo=7898978Test

المؤلفون: Torres-Geraldo, André, Sartori-Bueno, Mauro, Lopes-Dias da Costa, Ricardo, Harada-Haguiwara, Marcia Mayumi, Regina-Cucatti, Marcia, Gomes-da-Silva, Marta, Issakowicz, Juliano, Kocci-Sampaio, Ana Claudia, Eri-Yotsuyanagi, Suzana, Quirino, Celia Raquel

المصدر: Revista Colombiana de Ciencias Pecuarias; Vol. 33 No. 2 (2020): April - June 2020; 96-109 ; Revista Colombiana de Ciencias Pecuarias; Vol. 33 Núm. 2 (2020): Abril - Junio 2020; 96-109 ; Revista Colombiana de Ciencias Pecuarias; v. 33 n. 2 (2020): Abril - Junho 2020; 96-109 ; 2256-2958 ; 0120-0690

مصطلحات موضوعية: aged meat, α-tocopherol, carcass yield, carcass traits, castration, lamb, lipid oxidation, meat, meat maturation, meat quality, ovine, Santa Ines breed, shear force, sheep, vitamin E, Lamb meat, Carcasses, Carcass composition, Lipid peroxidation, Meat - Quality, Santa Inês sheep, características de la canal, calidad de carne, carne, carne madurada, castración, cordero, ovejas, ovinos, oxidación lipídica

وصف الملف: application/pdf

العلاقة: https://revistas.udea.edu.co/index.php/rccp/article/view/340014/20794841Test; https://revistas.udea.edu.co/index.php/rccp/article/view/340014Test

الإتاحة: https://revistas.udea.edu.co/index.php/rccp/article/view/340014Test