reference/5212972

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contentType	Journal Article
endingPage	60
issn	0309-1740
issueIdentifier	1
pageRange	51-60
publicationName	Meat Science
startingPage	51
bibliographicCitation	Coronado SA, Trout GR, Dunshea FR, Shah NP. Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage. Meat Sci. 2002 Sep;62(1):51–60. doi: 10.1016/s0309-1740(01)00226-1. PMID: 22061191.
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date	200209
identifier	https://pubmed.ncbi.nlm.nih.gov/22061191 https://doi.org/10.1016/s0309-1740%2801%2900226-1
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	Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID2723628 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID14985 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID2116

Predicate	Subject
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Total number of triples: 26.