| 000 | 01208 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250516040330.0 | ||
| 264 | 0 | _c20110719 | |
| 008 | 201107s 0 0 eng d | ||
| 022 | _a0032-5791 | ||
| 024 | 7 |
_a10.3382/ps.2010-01244 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aXiao, S | |
| 245 | 0 | 0 |
_aEffects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage. _h[electronic resource] |
| 260 |
_bPoultry science _cJun 2011 |
||
| 300 |
_a1348-57 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimal Feed |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aChickens _xphysiology |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aDiet _xveterinary |
| 650 | 0 | 4 |
_aFood Irradiation _xstandards |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aRefrigeration |
| 700 | 1 | _aZhang, W G | |
| 700 | 1 | _aLee, E J | |
| 700 | 1 | _aMa, C W | |
| 700 | 1 | _aAhn, D U | |
| 773 | 0 |
_tPoultry science _gvol. 90 _gno. 6 _gp. 1348-57 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3382/ps.2010-01244 _zAvailable from publisher's website |
| 999 |
_c20858940 _d20858940 |
||