Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

Literals

dcterms:title
- Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
dcterms:publisher
- Meat Science
dcterms:creator
- Rodríguez-Carpena J.G.
bibo:page_range
- 166-173
dcterms:contributor
- Rodriguez-Carpena J.G., Morcuende D., Estevez M.
bibo:doi
- 10.1016/j.meatsci.2011.04.013
ou:eid
- 2-s2.0-79958752711
bibo:issn
- 0309-1740
ou:bibtex
- @article{Estevez2011,title = {Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage},journal = {Meat Science},year = {2011},volume = {89},number = {2},pages = {166-173},author = {Rodr{\'i}guez-Carpena, J.G. and Morcuende, D. and Est{\'e}vez, M.}}
vivo:identifier
- 2011-50
fabio:hasPublicationYear
- 2011
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79958752711&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563849/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79958752711&origin=inward
bibo:volume
- 89