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Browsing Artigos by Author "Silva, Douglas R. G."

Browsing Artigos by Author "Silva, Douglas R. G."

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  • Silva, Douglas R. G.; Fernandez, Ludimila C.; Torres Filho, Robledo A.; Fontes, Paulo R.; Ramos, Alcinéia L. S.; Ramos, Eduardo M. (Journal of Texture Studies, 2017-12-04)
    Semitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The ...

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