Natural antioxidants to reduce the oxidation process of meat and meat products. (January 2019)
- Record Type:
- Journal Article
- Title:
- Natural antioxidants to reduce the oxidation process of meat and meat products. (January 2019)
- Main Title:
- Natural antioxidants to reduce the oxidation process of meat and meat products
- Authors:
- Lorenzo, Jose Manuel
Trindade, Marco Antonio
Ahn, Dong Uk
Barba, Francisco J. - Abstract:
- Is Part Of:
- Food research international. Volume 115(2019)
- Journal:
- Food research international
- Issue:
- Volume 115(2019)
- Issue Display:
- Volume 115, Issue 2019 (2019)
- Year:
- 2019
- Volume:
- 115
- Issue:
- 2019
- Issue Sort Value:
- 2019-0115-2019-0000
- Page Start:
- 377
- Page End:
- 378
- Publication Date:
- 2019-01
- Subjects:
- Food -- Analysis -- Periodicals
Food industry and trade -- Periodicals
Food industry and trade -- Canada -- Periodicals
Food Technology -- Periodicals
Food -- Periodicals
Food-Processing Industry -- Periodicals
Aliments -- Industrie et commerce -- Périodiques
Aliments -- Industrie et commerce -- Canada -- Périodiques
Aliments -- Recherche -- Périodiques
Food industry and trade
Canada
Periodicals
Electronic journals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/09639969 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodres.2018.11.015 ↗
- Languages:
- English
- ISSNs:
- 0963-9969
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3982.120000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 11571.xml