| Predicate |
Object |
| contentType |
Journal Article |
| endingPage |
140 |
| issn |
0309-1740 |
| issueIdentifier |
2 |
| pageRange |
133-140 |
| publicationName |
Meat Science |
| startingPage |
133 |
| bibliographicCitation |
Bavelaar FJ, Beynen AC. Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers. Meat Sci. 2003 Jun;64(2):133–40. doi: 10.1016/s0309-1740(02)00167-5. PMID: 22062859. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_7cd8ab247af204d8cae34d55d95336ea
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_6a04504de549fabaad77c1cb9a967471 |
| date |
200306 |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/22062859
https://doi.org/10.1016/s0309-1740%2802%2900167-5 |
| isPartOf |
https://portal.issn.org/resource/ISSN/0309-1740
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers |
| discussesAsDerivedByTextMining |
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5997
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5280450
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5280934
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID264 |