| 000 | 01656 a2200529 4500 | ||
|---|---|---|---|
| 005 | 20250517024333.0 | ||
| 264 | 0 | _c20160113 | |
| 008 | 201601s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2015.03.014 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWen, Wenting | |
| 245 | 0 | 0 |
_aPost-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age. _h[electronic resource] |
| 260 |
_bMeat science _cJul 2015 |
||
| 300 |
_a121-5 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAbattoirs |
| 650 | 0 | 4 | _aAging |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAntioxidants _xanalysis |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aChina |
| 650 | 0 | 4 |
_aDietary Proteins _xanalysis |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMetmyoglobin _xanalysis |
| 650 | 0 | 4 |
_aMuscle Proteins _xanalysis |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aOxidoreductases _xanalysis |
| 650 | 0 | 4 |
_aPigments, Biological _xanalysis |
| 650 | 0 | 4 | _aProtein Stability |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aSurface Properties |
| 700 | 1 | _aLuo, Xiaolin | |
| 700 | 1 | _aXia, Baixue | |
| 700 | 1 | _aGuan, Jiuqiang | |
| 700 | 1 | _aNie, Yuanyang | |
| 700 | 1 | _aLi, Lu | |
| 700 | 1 | _aDuan, Jingyue | |
| 700 | 1 | _aSuman, Surendranath P | |
| 700 | 1 | _aSun, Qun | |
| 773 | 0 |
_tMeat science _gvol. 105 _gp. 121-5 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2015.03.014 _zAvailable from publisher's website |
| 999 |
_c24771883 _d24771883 |
||