SMALDONE, G.; MARRONE, R.; VOLLANO, L.; PERUZY, M. F.; BARONE, C. M. A.; AMBROSIO, R. L.; ANASTASIO, A. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Italian Journal of Food Safety, [S. l.], v. 8, n. 3, 2019. DOI: 10.4081/ijfs.2019.8100. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/8100. Acesso em: 24 apr. 2024.