Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages (Englisch)
- Neue Suche nach: Fuentes, Verónica
- Neue Suche nach: Estévez, Mario
- Neue Suche nach: Ventanas, Jesús
- Neue Suche nach: Ventanas, Sonia
- Neue Suche nach: Fuentes, Verónica
- Neue Suche nach: Estévez, Mario
- Neue Suche nach: Ventanas, Jesús
- Neue Suche nach: Ventanas, Sonia
In:
Food Chemistry
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147
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70-77
;
2013
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
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Beteiligte:Fuentes, Verónica ( Autor:in ) / Estévez, Mario ( Autor:in ) / Ventanas, Jesús ( Autor:in ) / Ventanas, Sonia ( Autor:in )
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Erschienen in:Food Chemistry ; 147 ; 70-77
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:17.09.2013
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Format / Umfang:8 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 147
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