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Q38134420-03BB307A-D7B5-4B7A-93DC-2FCA9ED62AA9
Q38134420-03BB307A-D7B5-4B7A-93DC-2FCA9ED62AA9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38134420-03BB307A-D7B5-4B7A-93DC-2FCA9ED62AA9
Protein oxidation: basic principles and implications for meat quality.
P2860
Q38134420-03BB307A-D7B5-4B7A-93DC-2FCA9ED62AA9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38134420-03BB307A-D7B5-4B7A-93DC-2FCA9ED62AA9
rank
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wasDerivedFrom
ee5117fa965920a4c5820e7539d4dcffc007358c
P2860
Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality.