Versions - Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

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  1. 1
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    Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro by Julio Cesar Queiroz Penha, Robson Maia Franco, Maria Carmela Kasnowski Holanda Duarte, Katia Christina Leandro

    Published 2018
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  2. 2
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    Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro by Julio Cesar Queiroz Penha, Robson Maia Franco, Maria Carmela Kasnowski Holanda Duarte, Katia Christina Leandro

    Published 2018
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  3. 3
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    Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro by Julio Cesar Queiroz Penha, Robson Maia Franco, Maria Carmela Kasnowski Holanda Duarte, Katia Christina Leandro

    Published 2018
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  4. 4
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    Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro by Julio Cesar Queiroz Penha, Robson Maia Franco, Maria Carmela Kasnowski Holanda Duarte, Katia Christina Leandro

    Published 2018
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