| 000 | 00889 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250516063202.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(00)00129-7 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aM C Carthy, T L | |
| 245 | 0 | 0 |
_aEvaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. _h[electronic resource] |
| 260 |
_bMeat science _cMay 2001 |
||
| 300 |
_a45-52 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aKerry, J P | |
| 700 | 1 | _aKerry, J F | |
| 700 | 1 | _aLynch, P B | |
| 700 | 1 | _aBuckley, D J | |
| 773 | 0 |
_tMeat science _gvol. 58 _gno. 1 _gp. 45-52 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(00)00129-7 _zAvailable from publisher's website |
| 999 |
_c21291485 _d21291485 |
||