| 000 | 01532 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250517000312.0 | ||
| 264 | 0 | _c20150615 | |
| 008 | 201506s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/1750-3841.12682 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGómez, Inmaculada | |
| 245 | 0 | 0 |
_aLow-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract. _h[electronic resource] |
| 260 |
_bJournal of food science _cNov 2014 |
||
| 300 |
_aS2368-76 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aDiet _xveterinary |
| 650 | 0 | 4 |
_aFatty Acids, Omega-3 _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aGrape Seed Extract _xanalysis |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLinoleic Acids, Conjugated _xanalysis |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aOlive Oil |
| 650 | 0 | 4 |
_aPlant Oils _xanalysis |
| 650 | 0 | 4 | _aPrincipal Component Analysis |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xanalysis |
| 700 | 1 | _aBeriain, María J | |
| 700 | 1 | _aSarriés, María V | |
| 700 | 1 | _aInsausti, Kizkitza | |
| 700 | 1 | _aMendizabal, José A | |
| 773 | 0 |
_tJournal of food science _gvol. 79 _gno. 11 _gp. S2368-76 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/1750-3841.12682 _zAvailable from publisher's website |
| 999 |
_c24282085 _d24282085 |
||