Fatty acid profile of humpback muscle (Rhomboideus m.) from zebu breed (Nellore cattle)=Perfil lipídico de “cupim” (músculo Rhomboideus) de gado Nelore (linhagem zebuína) by Talita Kato, Elza Youssef Youssef, Fábio Augusto Garcia Coró, Mayka Reghiany Pedrão, Massami Shimokomaki

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<b>Fatty acid profile of humpback muscle (<i>Rhomboideus</i> m.) from zebu breed (Nellore cattle)</b> - doi: 10.4025/actascitechnol.v34i4.16614 by Mayka Reghiany Pedrão, Fábio Augusto Garcia Coró, Elza Youssef Youssef, Talita Kato, Massami Shimokomaki

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Biochemical and technological view of broiler chicken meat with pectoral by Talita Kato, Talita Sborchia Seixas, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Mayka Reghiany Pedrão

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Chemical composition and fatty acids quantification in commercial meat products processed in Brazil by Fabio Machry Sanches, Paula Fernandes Montanher, Carlos Eduardo Silva, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Nilson Evelazio de Souza

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Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities by Claudia Freitas Barbosa, Rafael Humberto de Carvalho, Alessandro Rossa, Adriana Lourenço Soares, Fábio Augusto Garcia Coró, Massami Shimokomaki, Elza Iouko Ida

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Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat by Mayka Reghiany Pedrão, Talita Kato, Adriana Lourenço Soares, Elza Iouko Ida, Fábio Augusto Garcia Coró, Moises Grespan, Fernanda Paião, Massami Shimokomaki

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