| 000 | 01559 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250515035358.0 | ||
| 264 | 0 | _c20060907 | |
| 008 | 200609s 0 0 eng d | ||
| 022 | _a0032-5791 | ||
| 024 | 7 |
_a10.1093/ps/85.8.1482 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aYan, H J | |
| 245 | 0 | 0 |
_aEffects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. _h[electronic resource] |
| 260 |
_bPoultry science _cAug 2006 |
||
| 300 |
_a1482-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAntioxidants _xadministration & dosage |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 | _aDose-Response Relationship, Radiation |
| 650 | 0 | 4 |
_aFood Irradiation _xadverse effects |
| 650 | 0 | 4 |
_aFood Packaging _xmethods |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLinoleic Acids, Conjugated _xadministration & dosage |
| 650 | 0 | 4 |
_aMeat _xradiation effects |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aOxygen _xmetabolism |
| 650 | 0 | 4 |
_aSelenium _xadministration & dosage |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTurkeys |
| 650 | 0 | 4 | _aVacuum |
| 650 | 0 | 4 |
_aVitamin E _xadministration & dosage |
| 700 | 1 | _aLee, E J | |
| 700 | 1 | _aNam, K C | |
| 700 | 1 | _aMin, B R | |
| 700 | 1 | _aAhn, D U | |
| 773 | 0 |
_tPoultry science _gvol. 85 _gno. 8 _gp. 1482-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1093/ps/85.8.1482 _zAvailable from publisher's website |
| 999 |
_c16490979 _d16490979 |
||