reference/5212791

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contentType	Journal Article
endingPage	775
issn	0309-1740
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pageRange	771-775
publicationName	Meat Science
startingPage	771
bibliographicCitation	Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci. 2004 Apr;66(4):771–5. doi: 10.1016/s0309-1740(03)00104-9. PMID: 22061007.
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date	200404
identifier	https://pubmed.ncbi.nlm.nih.gov/22061007 https://doi.org/10.1016/s0309-1740%2803%2900104-9
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119 https://portal.issn.org/resource/ISSN/0309-1740
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID2723628 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5282798

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Total number of triples: 26.