| 000 | 01293 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250513135607.0 | ||
| 264 | 0 | _c19980420 | |
| 008 | 199804s 0 0 eng d | ||
| 022 | _a0032-5791 | ||
| 024 | 7 |
_a10.1093/ps/77.2.348 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aAhn, D U | |
| 245 | 0 | 0 |
_aProoxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates. _h[electronic resource] |
| 260 |
_bPoultry science _cFeb 1998 |
||
| 300 |
_a348-55 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aFerritins _xpharmacology |
| 650 | 0 | 4 |
_aHemoglobins _xpharmacology |
| 650 | 0 | 4 |
_aIron _xpharmacology |
| 650 | 0 | 4 |
_aLipid Peroxidation _xdrug effects |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 |
_aOils _xchemistry |
| 650 | 0 | 4 |
_aOxidants _xpharmacology |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xanalysis |
| 650 | 0 | 4 | _aTurkeys |
| 700 | 1 | _aKim, S M | |
| 773 | 0 |
_tPoultry science _gvol. 77 _gno. 2 _gp. 348-55 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1093/ps/77.2.348 _zAvailable from publisher's website |
| 999 |
_c9463613 _d9463613 |
||