| 000 | 01682 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250515220426.0 | ||
| 264 | 0 | _c20100719 | |
| 008 | 201007s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2009.10.004 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLee, Mi-Ai | |
| 245 | 0 | 0 |
_aThe antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. _h[electronic resource] |
| 260 |
_bMeat science _cMar 2010 |
||
| 300 |
_a498-504 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 |
_aAscorbic Acid _xpharmacology |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aFatty Acids, Nonesterified _xanalysis |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLipid Peroxidation _xdrug effects |
| 650 | 0 | 4 |
_aMeat _xmicrobiology |
| 650 | 0 | 4 |
_aMustard Plant _xmicrobiology |
| 650 | 0 | 4 |
_aPlant Extracts _xpharmacology |
| 650 | 0 | 4 |
_aPlant Leaves _xmicrobiology |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 | _aThiobarbituric Acid Reactive Substances |
| 700 | 1 | _aChoi, Ji-Hun | |
| 700 | 1 | _aChoi, Yun-Sang | |
| 700 | 1 | _aHan, Doo-Jeong | |
| 700 | 1 | _aKim, Hack-Youn | |
| 700 | 1 | _aShim, So-Yeon | |
| 700 | 1 | _aChung, Hae-Kyung | |
| 700 | 1 | _aKim, Cheon-Jei | |
| 773 | 0 |
_tMeat science _gvol. 84 _gno. 3 _gp. 498-504 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2009.10.004 _zAvailable from publisher's website |
| 999 |
_c19734382 _d19734382 |
||