000			00950nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aImproving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
546			_aEnglish[eng]
650			_astevioside||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			_aSichetti Munekata, Paulo Eduardo
856			_uhttps://mdpi.com/books/pdfview/book/4511
942			_cEB
999			_c35171 _d35171