| 000 | 01654 a2200493 4500 | ||
|---|---|---|---|
| 005 | 20250516102331.0 | ||
| 264 | 0 | _c20130129 | |
| 008 | 201301s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2012.06.035 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDelgado-Pando, G | |
| 245 | 0 | 0 |
_aEnriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage. _h[electronic resource] |
| 260 |
_bMeat science _cDec 2012 |
||
| 300 |
_a762-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAmorphophallus _xchemistry |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aBiogenic Amines _xanalysis |
| 650 | 0 | 4 |
_aDiet _xethnology |
| 650 | 0 | 4 | _aDiet, Fat-Restricted |
| 650 | 0 | 4 |
_aFat Substitutes _xadverse effects |
| 650 | 0 | 4 |
_aFatty Acids, Omega-3 _xanalysis |
| 650 | 0 | 4 |
_aFish Oils _xchemistry |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 | _aGels |
| 650 | 0 | 4 |
_aLinseed Oil _xchemistry |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 |
_aLiver _xchemistry |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aOlive Oil |
| 650 | 0 | 4 |
_aPlant Oils _xchemistry |
| 650 | 0 | 4 |
_aPlant Tubers _xchemistry |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aSpain |
| 650 | 0 | 4 | _aSus scrofa |
| 700 | 1 | _aCofrades, S | |
| 700 | 1 | _aRuiz-Capillas, C | |
| 700 | 1 | _aTriki, M | |
| 700 | 1 | _aJiménez-Colmenero, F | |
| 773 | 0 |
_tMeat science _gvol. 92 _gno. 4 _gp. 762-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2012.06.035 _zAvailable from publisher's website |
| 999 |
_c21944001 _d21944001 |
||