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Bibliographic Details
Main Author: Adriana Guim
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2023
Subjects:
Agrociencias
By
meat
products
sustainability
Alternative foods
Online Access:https://www.redalyc.org/articulo.oa?id=303175504025
https://www.redalyc.org/journal/3031/303175504025/
https://www.redalyc.org/journal/3031/303175504025/html/
https://www.redalyc.org/journal/3031/303175504025/303175504025.epub
https://www.redalyc.org/journal/3031/303175504025/movil
https://doi.org/10.4025/actascianimsci.v45i1.59105
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Internet

https://www.redalyc.org/articulo.oa?id=303175504025
https://www.redalyc.org/journal/3031/303175504025/
https://www.redalyc.org/journal/3031/303175504025/html/
https://www.redalyc.org/journal/3031/303175504025/303175504025.epub
https://www.redalyc.org/journal/3031/303175504025/movil
https://doi.org/10.4025/actascianimsci.v45i1.59105

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