Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1476-511X
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage ; volume:16 ; number:1 ; day:1 ; month:2 ; year:2017 ; pages:1-10 ; date:12.2017
Lipids in health and disease ; 16, Heft 1 (1.2.2017), 1-10, 12.2017
- Classification
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Technische Chemie
- Creator
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Sohaib, Muhammad
- Contributor
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Anjum, Faqir Muhammad
Arshad, Muhammad Sajid
Imran, Muhammad
Imran, Ali
Hussain, Shahzad
SpringerLink (Online service)
- DOI
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10.1186/s12944-017-0426-5
- URN
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urn:nbn:de:101:1-2018091512132841235390
- Rights
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:22 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Sohaib, Muhammad
- Anjum, Faqir Muhammad
- Arshad, Muhammad Sajid
- Imran, Muhammad
- Imran, Ali
- Hussain, Shahzad
- SpringerLink (Online service)
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