About: Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

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About: Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage Goto Sponge NotDistinct Permalink

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scientific article published on 17 July 2018

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в липні 2018 (uk) article scientifique publié en 2018 (fr) scientific article published on 17 July 2018 (en) im Juli 2018 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en xunetu de 2018 (ast)
publication date	wds:Q90347034-DFFEE27D-E236-4AD1-9AC7-EBBC6FFCBA50
publication date	2018-07-17 00:00:00Z (xsd:dateTime)
author name string	wds:Q90347034-89A8DD2E-1378-485F-B38E-5665D405EF12 wds:Q90347034-B661F456-FB5C-40FE-A6D2-3586AB5702C2 wds:Q90347034-DC7CBAF0-956A-41B8-B33B-AE98B19A6942
author name string	Guillermo Rodríguez-Gutiérrez Fátima Rubio-Senent África Fernández-Prior
rdfs:label	Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (en) Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (nl)
skos:prefLabel	Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (en) Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (nl)
name	Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (en) Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (nl)
author	wds:Q90347034-D73458F2-DA27-4C18-81B2-5B049F7D3453 wds:Q90347034-F10DA633-D0D2-43D3-91D2-B432273BA914
author	Juan Fernández-Bolaños Alejandra Bermúdez-Oria
title	wds:Q90347034-787B79C9-2958-480A-AEE2-3CB91AED65B4
title	Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage (en)
page(s)	wds:Q90347034-71F73AB7-0043-402F-AEEA-7ECB122EE2CC
page(s)	213-218
instance of	wds:Q90347034-2EE29419-995D-44F8-899A-BD7817CAF963
instance of	scholarly article
main subject	wds:Q90347034-5067BFEC-6F0D-45EF-B384-172EF0BF4E32
main subject	edibility
PubMed ID	wds:Q90347034-24A572B6-F9F2-4B7C-83CC-DF058BAEEEBA
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30025964
PubMed ID	30025964
published in	wds:Q90347034-76E9C987-88B5-4972-81AF-4F11EE7F6C2B
published in	Meat Science
volume	wds:Q90347034-95C0AAC5-7B73-43B2-AB3A-3D7A6DE4CD0D
volume	148
DOI	wds:Q90347034-247F31F7-68D0-4346-A4BD-C7E4E0A61C46
DOI	http://dx.doi.org/10.1016/J.MEATSCI.2018.07.003
DOI	10.1016/J.MEATSCI.2018.07.003
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q90347034
is cites work of	Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications
is cites work of	wds:Q89578316-C38244E0-CCC7-4FC9-A31A-9B171968385D

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