Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 6 (2008), p. C439-C445 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00967cab#a22003374c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID098735 | ||
| 003 | OAG | ||
| 008 | 090708s2008 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats |
| 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 Alimentos |
| 650 | # | 4 | |a Carne |
| 650 | # | 4 | |a Carne de cerdo |
| 650 | # | 4 | |a Carne de pollo |
| 650 | # | 4 | |a Aptitud para la conservación |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Hierro |
| 650 | # | 4 | |a Carne de res |
| 653 | # | # | |a Estabilidad oxidativa |
| 653 | # | # | |a Oxidación lipídica |
| 700 | 1 | # | |a Min, B. |
| 700 | 1 | # | |a Nam, K. C. |
| 700 | 1 | # | |a Cordray, J. |
| 700 | 1 | # | |a Ahn, D. U. |
| 773 | 0 | # | |t Journal of food science |g v. 73, no. 6 (2008), p. C439-C445 |
| 999 | # | # | |a Clara |
