000			02159 a2200601 4500
005			20250517233454.0
264		0	_c20191114
008			201911s 0 0 eng d
022			_a1873-7145
024	7		_a10.1016/j.foodres.2018.06.053 _2doi
040			_aNLM _beng _cNLM
100	1		_aZamuz, Sol
245	0	0	_aApplication of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. _h[electronic resource]
260			_bFood research international (Ottawa, Ont.) _c10 2018
300			_a263-273 p. _bdigital
500			_aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAesculus _xchemistry
650	0	4	_aAnimals
650	0	4	_aAnti-Infective Agents _xisolation & purification
650	0	4	_aAntioxidants _xisolation & purification
650	0	4	_aCattle
650	0	4	_aCold Temperature
650	0	4	_aColor
650	0	4	_aDose-Response Relationship, Drug
650	0	4	_aFemale
650	0	4	_aFood Microbiology _xmethods
650	0	4	_aFood Preservation _xmethods
650	0	4	_aFood Preservatives _xisolation & purification
650	0	4	_aFood Storage _xmethods
650	0	4	_aHumans
650	0	4	_aLipid Peroxidation
650	0	4	_aLipids _xanalysis
650	0	4	_aMale
650	0	4	_aOdorants _xanalysis
650	0	4	_aOlfactory Perception
650	0	4	_aOxidation-Reduction
650	0	4	_aPlant Extracts _xisolation & purification
650	0	4	_aPlant Leaves _xchemistry
650	0	4	_aRed Meat _xanalysis
650	0	4	_aRefrigeration
650	0	4	_aSeeds _xchemistry
650	0	4	_aSmell
650	0	4	_aTaste
650	0	4	_aTaste Perception
650	0	4	_aTime Factors
700	1		_aLópez-Pedrouso, María
700	1		_aBarba, Francisco J
700	1		_aLorenzo, José M
700	1		_aDomínguez, Herminia
700	1		_aFranco, Daniel
773	0		_tFood research international (Ottawa, Ont.) _gvol. 112 _gp. 263-273
856	4	0	_uhttps://doi.org/10.1016/j.foodres.2018.06.053 _zAvailable from publisher's website
999			_c28752916 _d28752916