About: Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis

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About: Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis Goto Sponge NotDistinct Permalink

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scientific article published on 01 January 1994

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в січні 1994 (uk) article scientifique publié en 1994 (fr) im Jahr 1994 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en xineru de 1994 (ast) artikull shkencor i botuar më 01 janar 1994 (sq) scientific article published on 01 January 1994 (en)
publication date	wds:Q82383075-FC430AD5-30EF-4F0A-AEC7-47C0C22E743F
publication date	1994-01-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q82383075-19E2457A-2E9C-4558-B6B6-5DA1B2332143 wds:Q82383075-7236273E-D233-46BD-A3BF-C3CA3A11CE9E wds:Q82383075-791537EF-97A2-4A9E-9479-98833A018290 wds:Q82383075-E9EDA3B1-199C-4DAD-9391-D5F47BD727C3
author name string	R G Cassens D M Schaefer M C Lanari K K Scheller
rdfs:label	Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (en) Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (nl) Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (sq)
skos:prefLabel	Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (en) Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (nl) Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (sq)
name	Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (en) Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (nl) Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (sq)
title	wds:Q82383075-40224DD5-8171-4F61-8488-C255D533318F
title	Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis (en)
page(s)	wds:Q82383075-60EB726F-DAA6-40F9-B837-0A572F4CB387
page(s)	3-15
instance of	wds:Q82383075-E4143C4B-CBDF-48F4-9D2F-A07EAEBC96A7
instance of	scholarly article
PubMed ID	wds:Q82383075-6D942281-020E-4CC3-B5F6-75E7D1A05113
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22059604
PubMed ID	22059604
published in	wds:Q82383075-B1684761-0D00-4669-B122-5DBD36A60550
published in	Meat Science
issue	wds:Q82383075-B7033F93-6A3D-4960-93F2-A31825D53CE0
volume	wds:Q82383075-759E82D1-A225-4EFB-A3DF-0827CEED05A7
issue	1
volume	38
number of pages	wds:Q82383075-733E9F06-4A8D-46AF-9229-D6155158B11D
number of pages	13 (xsd:decimal)
DOI	wds:Q82383075-1582024C-C9E4-4798-94A6-30E9D9FF1DA1
DOI	http://dx.doi.org/10.1016/0309-1740(94)90091-4
DOI	10.1016/0309-1740(94)90091-4
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q82383075
is cites work of	Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation Consumer attitudes towards beef and acceptability of enhanced beef The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat Cholesterol oxidation in meat from chickens fed alpha-tocopherol- and beta-carotene-supplemented diets with different unsaturation grades Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets.
is cites work of	wds:Q42724749-CD89FA9C-ECE1-442E-B358-6C8383F9A236 wds:Q82393002-D2521812-CF4F-4C26-8377-1AB0F7C00E69 wds:Q82408919-A1D5C26E-0E29-45DF-84C6-1745B58A3DD1 wds:Q74830667-3B38F1CD-483E-40BE-91E3-B97010A297B7 wds:Q47748493-336AE2AC-E7CA-4039-ABA9-CDF6DB0A6BDE

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