Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat (Record no. 35171)

MARC details
000 -LEADER
fixed length control field 00950nam a2200133Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220620s9999||||xx |||||||||||||| ||und||
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783040000000
245 #0 - TITLE STATEMENT
Title Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
546 ## - LANGUAGE NOTE
Language note English[eng]
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element stevioside||organic selenium||Hanwoo cattle||fatty acid profile||oxidative status||sensory attributes||polyamide-alginate film||nanoparticle||nisin||ε-polylysine||frankfurter||plant extract||active packaging||beef||electrical stimulation||glycolytic potential||quality||temperature decline||beef patties||corn starch||Osan||tenderness||cooking loss||back fat||boar taint||entire male pig||GC-MS||lipid oxidation||meat quality||pork meat||SPME||VOC||Bordaleira-de-Entre-Douro-e-Minho||rearing system||pasture||concentrate||volatile compounds||n/a
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Sichetti Munekata, Paulo Eduardo
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/4511">https://mdpi.com/books/pdfview/book/4511</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-Books
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
        Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre 20/06/2022   20/06/2022 20/06/2022 E-Books