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Nutritional and sensory characterization of semi-intensively and intensively grown beef

2019-10Conference object Open access
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dc.contributor.authorJesus, Diva
dc.contributor.authorVoss, Hans-Peter
dc.contributor.authorMonteiro, Maria João
dc.contributor.authorRamos, Paulo
dc.contributor.authorAlcalá, Luís
dc.contributor.authorGama, Ivo
dc.contributor.authorTeixeira, Ricardo F. M.
dc.contributor.authorDomingos, Tiago
dc.contributor.authorKomora, Norton
dc.contributor.authorTeixeira, Paula
dc.contributor.authorPintado, Manuela
dc.date.accessioned2024-01-17T16:16:17Z
dc.date.available2024-01-17T16:16:17Z
dc.date.issued2019-10
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/43661
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.titleNutritional and sensory characterization of semi-intensively and intensively grown beefpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLisbon, Portugalpt_PT
oaire.citation.titleThird COOK & HEALTH CONFERENCE 2019pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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