Martín-Sánchez, Ana María <br/><br/>
Date palm by-products as a new ingredient for the meat industry: application to pork liver pâté.  [electronic resource] 

 -  Meat science  Apr 2013 
 - 880-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2012.11.049  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Arecaceae--chemistry<br/>Color<br/>Consumer Behavior<br/>Diet<br/>Dietary Fiber<br/>Female<br/>Fruit--chemistry<br/>Heme--analysis<br/>Humans<br/>Iron, Dietary--analysis<br/>Lipid Peroxidation<br/>Liver<br/>Male<br/>Meat Products--analysis<br/>Middle Aged<br/>Myoglobin--analysis<br/>Nitrites--analysis<br/>Phenols<br/>Plant Preparations--chemistry<br/>Swine<br/>Water