000			01562 a2200457 4500
005			20250516072615.0
264		0	_c20120605
008			201206s 0 0 eng d
022			_a1873-4138
024	7		_a10.1016/j.meatsci.2011.12.001 _2doi
040			_aNLM _beng _cNLM
100	1		_aVossen, Els
245	0	0	_aEffect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés. _h[electronic resource]
260			_bMeat science _cMay 2012
300			_a29-35 p. _bdigital
500			_aPublication Type: Comparative Study; Journal Article
650	0	4	_aAnimals
650	0	4	_aAntioxidants _xchemistry
650	0	4	_aAscorbic Acid _xchemistry
650	0	4	_aDehydroascorbic Acid _xchemistry
650	0	4	_aFast Foods _xanalysis
650	0	4	_aFood Handling
650	0	4	_aFood Preservatives _xchemistry
650	0	4	_aHot Temperature
650	0	4	_aKinetics
650	0	4	_aLipid Peroxidation _xdrug effects
650	0	4	_aLiver _xchemistry
650	0	4	_aOxidation-Reduction _xdrug effects
650	0	4	_aPigmentation _xdrug effects
650	0	4	_aProtein Carbonylation _xdrug effects
650	0	4	_aSodium Nitrite _xchemistry
650	0	4	_aSus scrofa
700	1		_aDoolaege, Evelyne H A
700	1		_aMoges, Haile Demewez
700	1		_aDe Meulenaer, Bruno
700	1		_aSzczepaniak, Slawomir
700	1		_aRaes, Katleen
700	1		_aDe Smet, Stefaan
773	0		_tMeat science _gvol. 91 _gno. 1 _gp. 29-35
856	4	0	_uhttps://doi.org/10.1016/j.meatsci.2011.12.001 _zAvailable from publisher's website
999			_c21443830 _d21443830