Effect of salt on lipid oxidation in pre- and postrigor beef

Effect of salt on lipid oxidation in pre- and postrigor beef (1988)

Authors:
Autor USP: SHIMOKOMAKI, MASSAMI - FCF
Unidade: FCF
Subjects: CARNES E DERIVADOS; LIPÍDEOS
Language: Português
Imprenta:
- Publisher: Institute Food Technology
- Publisher place: New Orleans
- Date published: 1988
Source:
- Título do periódico: Abstracts
Conference titles: Institute Food Technology Annual Meeting

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ABNT

TORRES, E; PEARSON, A M; GRAY, J I; SHIMOKOMAKI, Massami. Effect of salt on lipid oxidation in pre- and postrigor beef. Anais.. New Orleans: Institute Food Technology, 1988.
APA

Torres, E., Pearson, A. M., Gray, J. I., & Shimokomaki, M. (1988). Effect of salt on lipid oxidation in pre- and postrigor beef. In Abstracts. New Orleans: Institute Food Technology.
NLM

Torres E, Pearson AM, Gray JI, Shimokomaki M. Effect of salt on lipid oxidation in pre- and postrigor beef. Abstracts. 1988 ;
Vancouver

Torres E, Pearson AM, Gray JI, Shimokomaki M. Effect of salt on lipid oxidation in pre- and postrigor beef. Abstracts. 1988 ;