Aceitação sensorial de diferentes cortes de carne de bovinos de três grupos genéticos.

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Author(s): TOFFANI, P. R.; NASSU, R. T.; TULLIO, R. R.; PINHEIRO, M. B.; WADA, T. C.; MANCINI, P. C.; FERREIRA, A. U. de C.

Summary: A bovinocultura no Brasil tem um grande destaque internacional pelo seu potencial de crescimento.

Publication year: 2009

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Southeastern Livestock

Keywords: Aceitação sensorial, Carne, Grupos genéticos

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