| 000 | 01463 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250516211027.0 | ||
| 264 | 0 | _c20150128 | |
| 008 | 201501s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2013.12.018 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aFuentes, Verónica | |
| 245 | 0 | 0 |
_aImpact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham. _h[electronic resource] |
| 260 |
_bMeat science _cAug 2014 |
||
| 300 |
_a468-74 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAdipose Tissue |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 | _aDiet |
| 650 | 0 | 4 |
_aDietary Proteins _xmetabolism |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Packaging _xmethods |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aPressure |
| 650 | 0 | 4 | _aProtein Carbonylation |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 | _aVacuum |
| 700 | 1 | _aUtrera, Mariana | |
| 700 | 1 | _aEstévez, Mario | |
| 700 | 1 | _aVentanas, Jesús | |
| 700 | 1 | _aVentanas, Sonia | |
| 773 | 0 |
_tMeat science _gvol. 97 _gno. 4 _gp. 468-74 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2013.12.018 _zAvailable from publisher's website |
| 999 |
_c23772155 _d23772155 |
||