About: High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

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About: High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl Goto Sponge NotDistinct Permalink

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scientific article published on 31 October 2011

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в жовтні 2011 (uk) article scientifique publié en 2011 (fr) im Oktober 2011 veröffentlichter wissenschaftlicher Artikel (de) scientific article published on 31 October 2011 (en) artículu científicu espublizáu n'ochobre de 2011 (ast)
publication date	wds:Q82596336-2E462BEF-6F48-45A3-ADA7-9FE199F3812D
publication date	2011-10-31 00:00:00Z (xsd:dateTime)
author name string	wds:Q82596336-CDA1E04D-DCDA-4255-B788-BDE0765BDB23 wds:Q82596336-D232A74B-B864-4906-96BB-42C1A8C58C89 wds:Q82596336-E4D496F8-99BA-4B21-BC34-81D27E61487A
author name string	Gabriele Ferrini Gunilla Lindahl Elsa Lloret
rdfs:label	High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (en) High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (nl)
skos:prefLabel	High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (en) High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (nl)
name	High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (en) High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (nl)
author	wds:Q82596336-1886BE28-B51C-453F-89C6-767F161FA362 wds:Q82596336-79C6AB22-D244-4202-A27B-7494E633EE55 wds:Q82596336-9EE1697B-0D90-4510-85AF-7A1156167670 wds:Q82596336-B31DDCCB-429D-40A0-9872-A4DA18EBEE5B
author	Jacint Arnau Vibeke Orlien Anders H. Karlsson Kathrine Holmgaard Bak
title	wds:Q82596336-24412716-572C-4730-AAE1-EB778E4F78B1
title	High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl (en)
page(s)	wds:Q82596336-4F962476-125B-4267-B4CA-C4C042ECDAC7
page(s)	690-696
instance of	wds:Q82596336-A8BFC763-A1C8-429F-B7E2-4752BDEF0BCA
instance of	scholarly article
PubMed ID	wds:Q82596336-9141609C-B013-41AC-B9EC-D2ED98CC24AF
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22100713
PubMed ID	22100713
published in	wds:Q82596336-9FE22893-CC18-4164-88F2-BD53347A686B
published in	Meat Science
issue	wds:Q82596336-9C3DEAB3-F261-487A-B437-4B11ED38528B
volume	wds:Q82596336-81877912-4637-4D1B-B12F-30F027869F36
issue	3
volume	90
number of pages	wds:Q82596336-14D63366-7E37-481E-867C-71231A16FB99
number of pages	7 (xsd:decimal)
DOI	wds:Q82596336-C15FFF01-EFE1-487C-A3C1-4569E22C0BC7
DOI	http://dx.doi.org/10.1016/J.MEATSCI.2011.10.015
DOI	10.1016/J.MEATSCI.2011.10.015
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q82596336
is cites work of	Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.
is cites work of	wds:Q41661182-E8239425-4A0D-48F7-9591-285AA33C34B7

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