Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi. (Q42725121)

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scientific article published on December 2002

Language	Label	Description	Also known as
English	Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi.	scientific article published on December 2002

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi (English)

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

Carmen Sárraga

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Irene Carreras

2

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

José Antonio García Regueiro

3

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 December 2002

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Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

5

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inferred from page(s)

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

62

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Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

4

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

503-507

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle.

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Identifiers

10.1016/S0309-1740(02)00039-6

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061759%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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