Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy. (February 2016)

Record Type:: Journal Article
Title:: Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy. (February 2016)
Main Title:: Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy
Authors:: Gedikoglu, A.
Lin, M.
Clarke, A.D.
Abstract:
Is Part Of:: Meat science. Volume 112(2016:Feb.)
Journal:: Meat science
Issue:: Volume 112(2016:Feb.)
Issue Display:: Volume 112 (2016)
Year:: 2016
Volume:: 112
Issue Sort Value:: 2016-0112-0000-0000
Page Start:: 151
Page End:
Publication Date:: 2016-02
Subjects:: Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36
Journal URLs:: http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.meatsci.2015.08.112 ↗
Languages:: English
ISSNs:: 0309-1740
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 5413.796500
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 331.xml