- Bài báo tạp chí
- Nhan đề: Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods / J.J. Lozada-Castro and others
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Nhan đề
| Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods / J.J. Lozada-Castro and others | |
Mô tả vật lý
| From p.115-114 | |
Từ khóa tự do
| Cholesterol oxidation products | |
Từ khóa tự do
| E-beam irradiation | |
Từ khóa tự do
| Ready-to-eat food | |
Tác giả(bs) CN
| Gil-Díaz, M. | |
Tác giả(bs) CN
| Lozada-Castro, J.J. | |
Tác giả(bs) CN
| Rubio-Barroso, S. | |
Tác giả(bs) CN
| Santos-Delgado, M.J. | |
Nguồn trích
| Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.-
Số: 4
Tập: 12
Năm: 2011 |
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| 245 | |aEffect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods / |cJ.J. Lozada-Castro and others |
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| 300 | |aFrom p.115-114 |
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| 653 | |aCholesterol oxidation products |
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| 653 | |aE-beam irradiation |
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| 653 | |aReady-to-eat food |
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| 700 | |aGil-Díaz, M. |
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| 700 | |aLozada-Castro, J.J. |
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| 700 | |aRubio-Barroso, S. |
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| 700 | |aSantos-Delgado, M.J. |
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| 773 | |tInnovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.|d2011|v12|i4 |
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| 890 | |c1 |
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