- Bài báo tạp chí
- Nhan đề: Comparing GC–MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing / Stewart Francis Graham and others
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Nhan đề
| Comparing GC–MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing / Stewart Francis Graham and others | |
Mô tả vật lý
| P.384-390 | |
Từ khóa tự do
| GC–MS | |
Từ khóa tự do
| HPLC | |
Từ khóa tự do
| NMR | |
Tác giả(bs) CN
| Farrell, David | |
Tác giả(bs) CN
| Gordon, Alan | |
Tác giả(bs) CN
| Graham, Stewart Francis | |
Tác giả(bs) CN
| Kennedy, Terry | |
Nguồn trích
| Food chemistry-
Số: 03
Năm: 2012 |
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| 001 | 146471 |
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| 002 | 21 |
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| 004 | 10D7FECA-B0F1-4CA2-AF49-5D4F3B7CC34F |
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| 005 | 202104231354 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20210423135453|zoanhntk |
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| 245 | |aComparing GC–MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing / |cStewart Francis Graham and others |
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| 300 | |aP.384-390 |
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| 653 | |aGC–MS |
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| 653 | |aHPLC |
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| 653 | |aNMR |
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| 700 | |aFarrell, David |
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| 700 | |aGordon, Alan |
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| 700 | |aGraham, Stewart Francis |
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| 700 | |aKennedy, Terry |
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| 773 | |tFood chemistry|d2012|i03 |
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| 890 | |c1 |
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