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Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
dc.creator | Narváez Rivas, Mónica | |
dc.creator | García Márquez, Irene | |
dc.creator | Cabeza, C. M. | |
dc.creator | Gallardo Gallardo, Emerenciana | |
dc.date.accessioned | 2015-06-26T07:33:51Z | |
dc.date.available | 2015-06-26T07:33:51Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 1988-4214 | |
dc.identifier.other | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1430/1428 | |
dc.identifier.uri | http://hdl.handle.net/11441/26104 | |
dc.format | application/pdf | |
dc.language.iso | eng | |
dc.relation.ispartof | Grasas y aceites, Vol. 64, nº 3, p. 250-263 | |
dc.relation.ispartof | Grasas y aceites, 64 (3), 250-263. | es |
dc.rights | Atribución-NoComercial-SinDerivadas 4.0 España | |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0 | |
dc.title | Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage | |
dc.type | info:eu-repo/semantics/article | |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | |
dc.relation.publisherversion | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1430/1428 | |
dc.journaltitle | Grasas y aceites | es |
dc.publication.volumen | 64 | es |
dc.publication.issue | 3 | es |
dc.publication.initialPage | 250 | es |
dc.publication.endPage | 263 | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/26104 |
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file_1.pdf | 887.9Kb | [PDF] | Ver/ | |