Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

Literals

• ou:urlOrcid
  • https://publons.com/wos-op/publon/18963983/
• ou:eid
  • 2-s2.0-85041188944
• bibo:doi
  • 10.1111/ijfs.13733
• dcterms:creator
  • Ferreira V.C.S.
• dcterms:contributor
  • Ferreira, Valquiria C. S., Morcuende, David, Madruga, Marta S., Silva, Fabio A. P., Estevez, Mario
• fabio:hasPublicationYear
  • 2018
• dcterms:title
  • Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
• vivo:identifier
  • 2018-50
• bibo:page_range
  • 1518-1526
• bibo:issn
  • 0950-5423
• bibo:eissn
  • 1365-2621
• dcterms:publisher
  • International Journal of Food Science and Technology
• ou:tipoPublicacion
  • Article
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041188944&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041188944&origin=inward
• bibo:volume
  • 53

Typed Literals

• dcterms:created
  • 2018-06-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 66 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inverse Relations

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