Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

Literals

ou:eid
- 2-s2.0-84945275827
dcterms:title
- Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
bibo:issn
- 0308-8146
ou:bibtex
- @article{Lorido_2016, doi = {10.1016/j.foodchem.2015.10.092}, url = {https://doi.org/10.1016%2Fj.foodchem.2015.10.092}, year = 2016, month = {apr}, publisher = {Elsevier {BV}}, volume = {196}, pages = {1310--1314}, author = {Laura Lorido and Sonia Ventanas and Tolga Akcan and Mario Est{\'{e}}vez}, title = {Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat}, journal = {Food Chemistry} }
ou:tipoPublicacion
- Article
dcterms:creator
- Lorido L.
fabio:hasPublicationYear
- 2016
vivo:identifier
- 2016-42
dcterms:publisher
- Food Chemistry
dcterms:contributor
- Lorido L., Ventanas S., Akcan T., Estevez M.
bibo:page_range
- 1310-1314
bibo:eissn
- 1873-7072
bibo:doi
- 10.1016/j.foodchem.2015.10.092
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84945275827&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/2931676/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84945275827&origin=inward
bibo:volume
- 196