Please use this identifier to cite or link to this item: http://hdl.handle.net/10201/480

Title: Oxidación del colesterol en carne y derivados: factores que determinan su formación
Other Titles: Cholesterol oxides in meat and meat products: formation determining factors
Issue Date: 2004
Publisher: Murcia: Universidad de Murcia, Servicio de Publicaciones
ISSN: 0213-5434
Related subjects: CDU::6 - Ciencias aplicadas::61 - Medicina::616 - Patología. Medicina clínica. Oncología
Keywords: Colesterol
Oxidación de lípidos
Primary author: Gil Corbalán, María Antonia
Bañón Arias, Sancho José
Laencina Sánchez, José
Garrido Fernández, María Dolores
Faculty / Departments / Services: Facultad de Veterinaria
Published in: Anales de veterinaria Murcia, vol. 20, 2004
URI: http://hdl.handle.net/10201/480
Document type: info:eu-repo/semantics/article
Number of pages / Extensions: p.21-34
Rights: info:eu-repo/semantics/openAccess
Appears in Collections:Vol. 20 (2004)

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