| 000 | 01561 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250515093613.0 | ||
| 264 | 0 | _c20080102 | |
| 008 | 200801s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2007.00335.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRojas, M C | |
| 245 | 0 | 0 |
_aEffect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. _h[electronic resource] |
| 260 |
_bJournal of food science _cMay 2007 |
||
| 300 |
_aS282-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAntioxidants _xpharmacology |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aLipid Metabolism |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 | _aOdorants |
| 650 | 0 | 4 | _aOriganum |
| 650 | 0 | 4 |
_aOxidation-Reduction _xdrug effects |
| 650 | 0 | 4 | _aPigments, Biological |
| 650 | 0 | 4 |
_aPlant Extracts _xpharmacology |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 |
_aRefrigeration _xmethods |
| 650 | 0 | 4 | _aRosmarinus |
| 650 | 0 | 4 |
_aSodium Chloride _xadministration & dosage |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xmetabolism |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 | _aVitis |
| 700 | 1 | _aBrewer, M S | |
| 773 | 0 |
_tJournal of food science _gvol. 72 _gno. 4 _gp. S282-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2007.00335.x _zAvailable from publisher's website |
| 999 |
_c17513164 _d17513164 |
||