Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85054079342&origin=inward
• vivo:identifier
  • 2018-244
• ou:eid
  • 2-s2.0-85054079342
• ou:editorial
  • John Wiley & Sons (USA)
• dcterms:contributor
  • Perez-Palacios T., Ruiz-Carrascal J., Jimenez-Martin E., Solomando J.C., Antequera T.
• fabio:hasPublicationYear
  • 2018
• bibo:doi
  • 10.1002/jsfa.9069
• bibo:eissn
  • 1097-0010
• dcterms:creator
  • Pérez-Palacios T.
• bibo:issn
  • 0022-5142
• bibo:page_range
  • 5302-5312
• dcterms:publisher
  • Journal of the Science of Food and Agriculture
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85054079342&origin=inward
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=6702872
• ou:urlOrcid
  • https://doi.org/10.1002/jsfa.9069
• bibo:volume
  • 98

Typed Literals

• ou:vecesCitado
  • 41 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Inverse Relations

• Has related: ou:tienePublicacion
  • JORGE RUIZ CARRASCAL
  • JUAN CARLOS SOLOMANDO GONZÁLEZ
  • MARÍA TERESA ANTEQUERA ROJAS
  • MARÍA TRINIDAD PÉREZ PALACIOS