Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés. (Record no. 21443830)

MARC details
000 -LEADER
fixed length control field 01562 a2200457 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250516072615.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201206s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1873-4138
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/j.meatsci.2011.12.001
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Vossen, Els
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20120605
245 00 - TITLE STATEMENT
Title Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Meat science
Date of publication, distribution, etc. May 2012
300 ## - PHYSICAL DESCRIPTION
Extent 29-35 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Comparative Study; Journal Article
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Animals
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Antioxidants
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Ascorbic Acid
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Dehydroascorbic Acid
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fast Foods
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Handling
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Preservatives
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hot Temperature
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Kinetics
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Lipid Peroxidation
General subdivision drug effects
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Liver
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Oxidation-Reduction
General subdivision drug effects
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pigmentation
General subdivision drug effects
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Protein Carbonylation
General subdivision drug effects
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sodium Nitrite
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sus scrofa
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Doolaege, Evelyne H A
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Moges, Haile Demewez
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name De Meulenaer, Bruno
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Szczepaniak, Slawomir
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Raes, Katleen
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name De Smet, Stefaan
773 0# - HOST ITEM ENTRY
Title Meat science
Related parts vol. 91
-- no. 1
-- p. 29-35
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/j.meatsci.2011.12.001">https://doi.org/10.1016/j.meatsci.2011.12.001</a>
Public note Available from publisher's website

No items available.