(Q47438591)

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Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage.

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage (English)

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

3

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

David Morcuende

2

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 November 2003

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

8

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

65

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Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

3

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Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1139-1146

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Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

1 reference

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Effect of organic production system on broiler carcass and meat quality

1 reference

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7 January 2021

based on heuristic

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Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900343-1

7 January 2021

based on heuristic

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Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

1 reference

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7 January 2021

based on heuristic

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Oxidative quality and shelf life of meats

1 reference

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7 January 2021

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Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs

1 reference

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Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops

1 reference

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Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E

1 reference

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7 January 2021

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Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry

1 reference

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The role of free radicals and antioxidants: how do we know that they are working?

1 reference

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based on heuristic

inferred from DOI database lookup

Identifiers

10.1016/S0309-1740(02)00343-1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063696%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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