2010•Unpublished venueRequires access

Determination of the microbiological and physicochemical properties of beef, pork and chicken consumed by members of the 5th Military Region.

Daiana Novello, J. O. da Silva, A. R. de Freitas, S. Caneparo, Cerilene Santiago Machado

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Key concepts: Food science, Chemistry, Biotechnology, Business, Biology

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Determination of the microbiological and physicochemical properties of beef, pork and chicken consumed by members of the 5th Military Region. — Research Paper | ScholarLens