| 000 | 01329 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250516032011.0 | ||
| 264 | 0 | _c20110811 | |
| 008 | 201108s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2011.03.007 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSayas-Barberá, E | |
| 245 | 0 | 0 |
_aEffect of the molecular weight and concentration of chitosan in pork model burgers. _h[electronic resource] |
| 260 |
_bMeat science _cAug 2011 |
||
| 300 |
_a740-9 p. _bdigital |
||
| 500 | _aPublication Type: Evaluation Study; Journal Article | ||
| 650 | 0 | 4 | _aAnalysis of Variance |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAntioxidants _xchemistry |
| 650 | 0 | 4 |
_aChitosan _xchemistry |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 |
_aFood Preservatives _xchemistry |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aMolecular Weight |
| 650 | 0 | 4 | _aSwine |
| 700 | 1 | _aQuesada, J | |
| 700 | 1 | _aSánchez-Zapata, E | |
| 700 | 1 | _aViuda-Martos, M | |
| 700 | 1 | _aFernández-López, F | |
| 700 | 1 | _aPérez-Alvarez, J A | |
| 700 | 1 | _aSendra, E | |
| 773 | 0 |
_tMeat science _gvol. 88 _gno. 4 _gp. 740-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2011.03.007 _zAvailable from publisher's website |
| 999 |
_c20727805 _d20727805 |
||