Index Catalog // Hyrax

Filtro per: Lingua spa Lector/Revisor Álvarez Cisneros, Yenizey Merit

Efecto de la suplementación de dietas con vitamina D₃ y 25-hidroxicolecalciferol en la estabilidad oxidante de la carne de cerdo

Descrizione:	Lipid and protein oxidation is a factor of deterioration in the quality of the meat, to cause changes in color, aroma, taste, texture and nutritional value. The presence of antioxidants can slow oxidation and preserve their physicochemical properties and sensory. The aim of this study was to determine the physicochemical...
Soggetto:	Antioxidantes, Agentes oxidantes, Pork -- Quality, Antioxidants, Carne de cerdo -- Calidad, and Oxidizing agents
Creatore:	Hernández Hernández, Isabel
Collaboratore:	Ponce Alquicira, Edith, López Hernández, Luis Humberto, and Álvarez Cisneros, Yenizey Merit
Editore:	Universidad Autónoma Metropolitana
Posgrado:	Especializacion en Biotecnologia
Lingua:	spa
Año de publicación:	2013
Diritti:	Acceso Abierto
Licenza:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	Especializacion
Identifier:	https://doi.org/10.24275/uami.9306sz72b