Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79957961613&origin=inward
bibo:doi
- 10.1021/jf104995j
ou:bibtex
- @article{Estevez2011,title = {Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging},journal = {Journal of Agricultural and Food Chemistry},year = {2011},volume = {59},number = {10},pages = {5435-5443},author = {Est{\'e}vez, M. and Ventanas, S. and Heinonen, M. and Puolanne, E.}}
dcterms:contributor
- Estevez, Mario, Ventanas, Sonia, Heinonen, Marina, Puolanne, Eero
dcterms:creator
- Estévez M.
ou:urlOrcid
- https://publons.com/wos-op/publon/4032821/
vivo:identifier
- 2011-52
bibo:eissn
- 1520-5118
ou:eid
- 2-s2.0-79957961613
fabio:hasPublicationYear
- 2011
bibo:issn
- 0021-8561
bibo:page_range
- 5435-5443
dcterms:publisher
- Journal of Agricultural and Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79957961613&origin=inward
bibo:volume
- 59