| 000 | 01875 a2200541 4500 | ||
|---|---|---|---|
| 005 | 20250516153507.0 | ||
| 264 | 0 | _c20140129 | |
| 008 | 201401s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2013.04.016 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aReddy, G V Bhaskar | |
| 245 | 0 | 0 |
_aEffects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. _h[electronic resource] |
| 260 |
_bMeat science _cOct 2013 |
||
| 300 |
_a288-94 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAnti-Infective Agents _xpharmacology |
| 650 | 0 | 4 |
_aAntioxidants _xpharmacology |
| 650 | 0 | 4 |
_aBacteria, Anaerobic _xisolation & purification |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aEnterobacteriaceae _xisolation & purification |
| 650 | 0 | 4 |
_aFatty Acids, Nonesterified _xchemistry |
| 650 | 0 | 4 |
_aFood Contamination _xprevention & control |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 |
_aGrape Seed Extract _xpharmacology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLactobacillaceae _xisolation & purification |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aSheep, Domestic |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xchemistry |
| 650 | 0 | 4 | _aVacuum |
| 650 | 0 | 4 |
_aYeasts _xisolation & purification |
| 700 | 1 | _aSen, A R | |
| 700 | 1 | _aNair, Pramod N | |
| 700 | 1 | _aReddy, K Sudhakar | |
| 700 | 1 | _aReddy, K Kondal | |
| 700 | 1 | _aKondaiah, N | |
| 773 | 0 |
_tMeat science _gvol. 95 _gno. 2 _gp. 288-94 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2013.04.016 _zAvailable from publisher's website |
| 999 |
_c22814223 _d22814223 |
||