reference/17330498

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/17330498

Outgoing Links

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endingPage	1489
issn	0032-5791
issueIdentifier	8
pageRange	1482-1489
publicationName	Poultry Science
startingPage	1482
bibliographicCitation	Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. Poult Sci. 2006 Aug;85(8):1482–9. doi: 10.1093/ps/85.8.1482. PMID: 16903482.
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date	200608
identifier	https://pubmed.ncbi.nlm.nih.gov/16903482 https://doi.org/10.1093/ps/85.8.1482
isPartOf	https://portal.issn.org/resource/ISSN/0032-5791 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/6560
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Effects of Dietary Functional Ingredients and Packaging Methods on Sensory Characteristics and Consumer Acceptance of Irradiated Turkey Breast Meat
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Incoming Links

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Total number of triples: 46.