Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

Literals

dcterms:creator
- Utrera M.
dcterms:contributor
- Utrera M., Morcuende D., Estevez M.
ou:bibtex
- @article{Estevez2014,title = {Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties},journal = {LWT - Food Science and Technology},year = {2014},volume = {56},number = {1},pages = {62-68},author = {Utrera, M. and Morcuende, D. and Est{\'e}vez, M.}}
bibo:doi
- 10.1016/j.lwt.2013.10.040
bibo:issn
- 0023-6438
vivo:identifier
- 2014-33
fabio:hasPublicationYear
- 2014
ou:eid
- 2-s2.0-84890251106
bibo:page_range
- 62-68
dcterms:publisher
- LWT
ou:tipoPublicacion
- Article
dcterms:title
- Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890251106&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563867/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890251106&origin=inward
bibo:volume
- 56