reference/11199890

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endingPage	6881
issn	1520-5118 0021-8561
issueIdentifier	23
pageRange	6877-6881
publicationName	Journal of Agricultural and Food Chemistry
startingPage	6877
bibliographicCitation	Young JF, Rosenvold K, Stagsted J, Steffensen CL, Nielsen JH, Andersen HJ. Significance of preslaughter stress and different tissue PUFA levels on the oxidative status and stability of porcine muscle and meat. J Agric Food Chem. 2003 Nov 05;51(23):6877–81. doi: 10.1021/jf026192u. PMID: 14582989.
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date	2003-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/14582989 https://doi.org/10.1021/jf026192u
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Significance of Preslaughter Stress and Different Tissue PUFA Levels on the Oxidative Status and Stability of Porcine Muscle and Meat
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Total number of triples: 55.