[1]
P. A. C. da Luz, A. M. Jorge, C. de L. Francisco, J. L. M. de Mello, C. T. Santos, e C. Andrighetto, “<b>Chemical-physical characteristics of buffalo (<i>Bubalus bubalis</i&gt;) meat subjected to different aging times”, Acta Sci. Anim. Sci., vol. 39, nº 4, p. 419-428, set. 2017.