Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

by Peres,Louise Manha, Bridi,Ana Maria, Silva,Caio Abércio da, Andreo,Nayara, Barata,Cátia Chilanti Pinheiro, Dário,Julie Gabriela Nagi
Published 2014

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

by FURTADO,Elton Jhones Granemann, BRIDI,Ana Maria, BARBIN,Douglas Fernandes, BARATA,Catia Chilanti Pinheiro, PERES,Louise Manha, BARBON,Ana Paula Ayub da Costa, ANDREO,Nayara, GIANGARELI,Bárbara de Lima, TERTO,Daniela Kaiser, BATISTA,João Paulo
Published 2019