| 000 | 01604 a2200457 4500 | ||
|---|---|---|---|
| 005 | 20250517001238.0 | ||
| 264 | 0 | _c20150615 | |
| 008 | 201506s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/1750-3841.12678 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMartín-Sánchez, A M | |
| 245 | 0 | 0 |
_aEffect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté. _h[electronic resource] |
| 260 |
_bJournal of food science _cNov 2014 |
||
| 300 |
_aM2301-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aBixaceae |
| 650 | 0 | 4 |
_aCarotenoids _xpharmacology |
| 650 | 0 | 4 |
_aFood Contamination _xprevention & control |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLipid Metabolism _xdrug effects |
| 650 | 0 | 4 | _aLiver |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 |
_aPhoeniceae _xchemistry |
| 650 | 0 | 4 |
_aPlant Extracts _xpharmacology |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xanalysis |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aCiro-Gómez, G L | |
| 700 | 1 | _aZapata-Montoya, J E | |
| 700 | 1 | _aVilella-Esplá, J | |
| 700 | 1 | _aPérez-Álvarez, J A | |
| 700 | 1 | _aSayas-Barberá, E | |
| 773 | 0 |
_tJournal of food science _gvol. 79 _gno. 11 _gp. M2301-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/1750-3841.12678 _zAvailable from publisher's website |
| 999 |
_c24310460 _d24310460 |
||