Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.

about

Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.

Item

http://www.wikidata.org/entity/Q50237875

description

2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年学术文章

@wuu

2016年学术文章

@zh

2016年学术文章

@zh-cn

2016年学术文章

@zh-hans

2016年学术文章

@zh-my

2016年学术文章

@zh-sg

2016年學術文章

@yue

2016年學術文章

@zh-hant

name

Effect of packaging during sto ...... erent beef production systems.

@en

Effect of packaging during sto ...... erent beef production systems.

@nl

type

Item

label

Effect of packaging during sto ...... erent beef production systems.

@en

Effect of packaging during sto ...... erent beef production systems.

@nl

prefLabel

Effect of packaging during sto ...... erent beef production systems.

@en

Effect of packaging during sto ...... erent beef production systems.

@nl

P1476

Effect of packaging during sto ...... erent beef production systems.

@en

P2093

A M Hess

http://www.w3.org/2001/XMLSchema#string

D R Woerner

http://www.w3.org/2001/XMLSchema#string

I Geornaras

http://www.w3.org/2001/XMLSchema#string

K E Belk

http://www.w3.org/2001/XMLSchema#string

R J Delmore

http://www.w3.org/2001/XMLSchema#string

S Luzardo

http://www.w3.org/2001/XMLSchema#string

T E Engle

http://www.w3.org/2001/XMLSchema#string

P2860

The importance of the ratio of omega-6/omega-3 essential fatty acids.

Myoglobin and lipid oxidation interactions: mechanistic bases and control.

Preservation technologies for fresh meat - a review.

Metmyoglobin reducing activity.

Fat deposition, fatty acid composition and meat quality: A review.

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina.

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat.

A review of dietary vitamin E supplementation for improvement of beef quality.

Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet.

The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifers.

P304

2624-2636

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.2527/JAS.2016-0305

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2016-06-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

27285938

http://www.w3.org/2001/XMLSchema#string