Effect of refrigeration and freezing on the oxidative stability of WB chicken breast

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85141319566&origin=inward
• vivo:identifier
  • 2022-58
• dcterms:contributor
• ou:eid
  • 2-s2.0-85141319566
• bibo:doi
  • 10.1016/j.lwt.2022.114108
• dcterms:creator
  • Rocha T.C.d.
• fabio:hasPublicationYear
  • 2022
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • LWT
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Effect of refrigeration and freezing on the oxidative stability of WB chicken breast
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85141319566&origin=inward
• bibo:volume
  • 171

Typed Literals

• dcterms:created
  • 2022-12-15T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 13 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • LWT
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Inverse Relations

• Has related: ou:tienePublicacion
  • MARIO ESTÉVEZ GARCÍA