Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 degreeC) (Englisch)
- Neue Suche nach: Park, S. Y.
- Neue Suche nach: Kim, Y. J.
- Neue Suche nach: Lee, H. C.
- Neue Suche nach: Yoo, S. S.
- Neue Suche nach: Shim, J. H.
- Neue Suche nach: Chin, K. B.
- Neue Suche nach: Park, S. Y.
- Neue Suche nach: Kim, Y. J.
- Neue Suche nach: Lee, H. C.
- Neue Suche nach: Yoo, S. S.
- Neue Suche nach: Shim, J. H.
- Neue Suche nach: Chin, K. B.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
73
, 3
;
C127-C134
;
2008
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 degreeC)
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Beteiligte:Park, S. Y. ( Autor:in ) / Kim, Y. J. ( Autor:in ) / Lee, H. C. ( Autor:in ) / Yoo, S. S. ( Autor:in ) / Shim, J. H. ( Autor:in ) / Chin, K. B. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 73, 3 ; C127-C134
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
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Erscheinungsdatum:01.01.2008
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Format / Umfang:C127-C134
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 degreeC)Park, S. Y. / Kim, Y. J. / Lee, H. C. / Yoo, S. S. / Shim, J. H. / Chin, K. B. et al. | 2008
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