Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure

Literals

• fabio:hasPublicationYear
  • 2025
• dcterms:creator
  • D’Arrigo M.
• dcterms:contributor
  • Matilde D’Arrigo; Jonathan Delgado-Adámez; Jesús J. García-Parra; Irene Palacios; Montaña López-Parra; Ana Isabel Andrés; María Rosario Ramírez-Bernabé
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85218880576&origin=inward
• ou:eid
  • 2-s2.0-85218880576
• bibo:doi
  • 10.3390/foods14040594
• bibo:eissn
  • 2304-8158
• vivo:identifier
  • 2025-602
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85218880576&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods14040594
• bibo:volume
  • 14

Typed Literals

• dcterms:created
  • 2025-02-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 2 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • ANA ISABEL ANDRÉS NIETO