Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

Literals

fabio:hasPublicationYear
- 2014
vivo:identifier
- 2014-30
bibo:doi
- 10.1111/1750-3841.12481
ou:bibtex
- @article{Estevez2014,title = {Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages},journal = {Journal of Food Science},year = {2014},volume = {79},number = {7},author = {Villaverde, A. and Morcuende, D. and Est{\'e}vez, M.}}
bibo:eissn
- 1750-3841
dcterms:contributor
- Villaverde A., Morcuende D., Estevez M.
ou:eid
- 2-s2.0-84904246874
dcterms:creator
- Villaverde A.
bibo:issn
- 0022-1147
dcterms:publisher
- Journal of Food Science
ou:tipoPublicacion
- Article
dcterms:title
- Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84904246874&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84904246874&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84904246874&origin=inward
bibo:volume
- 79