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
• dcterms:contributor
  • Villaverde, A., Morcuende, D., Estévez, M.
• 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
• 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

Typed Literals

• dcterms:created
  • 2014-01-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 40 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF FOOD SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • DAVID MORCUENDE SÁNCHEZ
  • MARIO ESTÉVEZ GARCÍA