Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef
Guardado en:
| Publicado en: | Special Circular : Ohio Agricultural Research and Development Center |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Special Circular : Ohio Agricultural Research and Development Center no. 183 (2002), p. 41-48 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Special Circular : Ohio Agricultural Research and Development Center |
| LEADER | 00861cab#a22002894c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID093292 | ||
| 003 | OAG | ||
| 008 | 060606s2002 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Ockerman, H. W. |
| 245 | 1 | 0 | |a Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Carne |
| 650 | # | 4 | |a Calidad |
| 650 | # | 4 | |a Sabor |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Lípidos |
| 650 | # | 4 | |a Estímulo |
| 653 | # | # | |a Oxidación lípida |
| 653 | # | # | |a Estimulación eléctrica |
| 700 | 1 | # | |a Cheng, J. H. |
| 773 | 0 | # | |t Special Circular : Ohio Agricultural Research and Development Center |g no. 183 (2002), p. 41-48 |
| 999 | # | # | |a Clara |
