| 000 | 01486 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250516231728.0 | ||
| 264 | 0 | _c20151214 | |
| 008 | 201512s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2014.07.100 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRoldan, Mar | |
| 245 | 0 | 0 |
_aAdvanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. _h[electronic resource] |
| 260 |
_bFood chemistry _cFeb 2015 |
||
| 300 |
_a487-95 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aCysteine _xchemistry |
| 650 | 0 | 4 |
_aFlavoring Agents _xchemistry |
| 650 | 0 | 4 |
_aFuraldehyde _xanalogs & derivatives |
| 650 | 0 | 4 |
_aGlucose _xchemistry |
| 650 | 0 | 4 |
_aGlycation End Products, Advanced _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aRibose _xchemistry |
| 650 | 0 | 4 | _aSheep |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aLoebner, Jürgen | |
| 700 | 1 | _aDegen, Julia | |
| 700 | 1 | _aHenle, Thomas | |
| 700 | 1 | _aAntequera, Teresa | |
| 700 | 1 | _aRuiz-Carrascal, Jorge | |
| 773 | 0 |
_tFood chemistry _gvol. 168 _gp. 487-95 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2014.07.100 _zAvailable from publisher's website |
| 999 |
_c24144821 _d24144821 |
||