UYARCAN, M.; KAYAARDI, S. EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS. Italian Journal of Food Science, Singapore, v. 31, n. 4, 2019. DOI: 10.14674/IJFS-1422. Disponível em: https://itjfs.com/index.php/ijfs/article/view/1422. Acesso em: 7 feb. 2025.