Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Literals

ou:bibtex
- @article{Estevez2006,title = {Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet},journal = {Meat Science},year = {2006},volume = {72},number = {4},pages = {647-655},author = {Ventanas, S. and Estevez, M. and Tejeda, J.F. and Ruiz, J.}}
dcterms:publisher
- Meat Science
dcterms:contributor
- Ventanas, S, Estevez, M, Tejeda, JF, Ruiz, J
bibo:doi
- 10.1016/j.meatsci.2005.09.011
dcterms:creator
- Ventanas S.
bibo:issn
- 0309-1740
vivo:identifier
- 2006-22
fabio:hasPublicationYear
- 2006
ou:eid
- 2-s2.0-30844459050
bibo:page_range
- 647-655
ou:tipoPublicacion
- Article
dcterms:title
- Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=30844459050&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/4032845/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=30844459050&origin=inward
bibo:volume
- 72