Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern
about
Meat shelf-life and extension using collagen/gelatin coatings: a review.Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swineCarcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing dietLipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso
P2860
Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern
description
article
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 1998
@uk
name
Lipid composition and lipolyti ...... th different oxidative pattern
@en
Lipid composition and lipolyti ...... th different oxidative pattern
@nl
type
label
Lipid composition and lipolyti ...... th different oxidative pattern
@en
Lipid composition and lipolyti ...... th different oxidative pattern
@nl
prefLabel
Lipid composition and lipolyti ...... th different oxidative pattern
@en
Lipid composition and lipolyti ...... th different oxidative pattern
@nl
P2093
P1433
P1476
Lipid composition and lipolyti ...... th different oxidative pattern
@en
P2093
J L Navarro
P Hernández
P356
10.1016/S0309-1740(97)00077-6
P577
1998-05-01T00:00:00Z