About: Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

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scientific article published on 01 December 2014

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в грудні 2014 (uk) article scientifique publié en 2014 (fr) im Dezember 2014 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu n'avientu de 2014 (ast) scientific article published on 01 December 2014 (en)
publication date	wds:Q86081133-2D24558D-C454-4605-9358-C9A7E2201983
publication date	2014-12-01 00:00:00Z (xsd:dateTime)
cites work	wds:Q86081133-3DCCDFD7-B643-4686-99EB-35F6EEC879DF wds:Q86081133-575F6AEE-F687-4CD8-B203-BEDCC6AF0242 wds:Q86081133-A474AF90-851A-4F17-9B6C-3AAB8692072C wds:Q86081133-E5A34931-E8B3-4621-867A-CCA0BD01336A
cites work	Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Regional variations of muscle fibre characteristic in m. semitendinosus of growing cattle Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study
author name string	wds:Q86081133-0A61B717-7B88-48CC-B566-9F059188805B wds:Q86081133-6B9BA922-5AEB-4E55-9FAB-29A882B0AF50 wds:Q86081133-8B421AD1-35B3-4136-8FC8-CA19F507ECC0 wds:Q86081133-BB631DF0-846F-4BC3-859E-87CAE08344F1 wds:Q86081133-D10A3626-5FA9-41C7-858C-A5F71C4BF837 wds:Q86081133-DB80B9D1-F5C1-4477-BB91-B78C4AD19850 wds:Q86081133-ED5CC164-A28D-4BEF-8913-472CB6CEBC9B wds:Q86081133-EE2AFABF-05AB-46F9-8527-C372580CDE28
author name string	A Pazos V Messina G Grigioni A Sancho F Paschetta N Walsöe de Reca S Fillipini V Chamorro
rdfs:label	Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (en) Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (nl)
skos:prefLabel	Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (en) Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (nl)
name	Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (en) Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (nl)
title	wds:Q86081133-D8122A30-0C29-4E61-90EA-DEAB4D4859B4
title	Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters (en)
page(s)	wds:Q86081133-5BC3D715-B0B3-46AC-B020-41800549B638
page(s)	723-727
instance of	wds:Q86081133-37B6C9EA-ED70-4A94-8BCC-47886479E067
instance of	scholarly article
main subject	wds:Q86081133-FF0B197B-5541-4E43-9582-FE903ADF4A5D
main subject	freeze-drying
PubMed ID	wds:Q86081133-EAC4D233-4750-4640-9DA3-10213B587AB7
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/25434711
PubMed ID	25434711
published in	wds:Q86081133-E10A8986-DAE5-47D4-AA42-6600DB72A703
published in	Animal
issue	wds:Q86081133-E73B7757-5C39-40A5-AA75-AEBC6BFA2DC5
volume	wds:Q86081133-67E4C607-F641-4EC8-9820-3FBCA69839E4
issue	4
volume	9
DOI	wds:Q86081133-EE33510F-5CCB-4337-A03D-EAC97567BCC6
DOI	http://dx.doi.org/10.1017/S1751731114002912
DOI	10.1017/S1751731114002912
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q86081133

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