AL-JASASS, F. M. Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature: Nutritional Quality of Minced Beef Meat. Biological Sciences - PJSIR, [S. l.], v. 57, n. 1, p. 32–40, 2014. DOI: 10.52763/PJSIR.BIOL.SCI.57.1.2014.32.40. Disponível em: https://v2.pjsir.org/index.php/biological-sciences/article/view/114. Acesso em: 24 nov. 2024.