Protein and lipid oxidations in jerky chicken and consequences on sensory quality

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85050001794&origin=inward
bibo:issn
- 0023-6438
ou:eid
- 2-s2.0-85050001794
bibo:doi
- 10.1016/j.lwt.2018.07.022
ou:bibtex
- @article{Estevez2018,title = {Protein and lipid oxidations in jerky chicken and consequences on sensory quality},journal = {LWT},year = {2018},volume = {97},pages = {341-348},author = {Silva, F.A.P. and Est{\'e}vez, M. and Ferreira, V.C.S. and Silva, S.A. and Lemos, L.T.M. and Ida, E.I. and Shimokomaki, M. and Madruga, M.S.}}
vivo:identifier
- 2018-46
fabio:hasPublicationYear
- 2018
dcterms:contributor
- Silva F.A.P., Estevez M., Ferreira V.C.S., Silva S.A., Lemos L.T.M., Ida E.I., Shimokomaki M., Madruga M.S.
dcterms:creator
- Silva F.A.P.
bibo:page_range
- 341-348
dcterms:publisher
- LWT
ou:tipoPublicacion
- Article
dcterms:title
- Protein and lipid oxidations in jerky chicken and consequences on sensory quality
ou:urlOrcid
- https://publons.com/wos-op/publon/18963982/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85050001794&origin=inward
bibo:volume
- 97