http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5215920

Outgoing Links

Predicate Object
contentType Journal Article
endingPage 18
issn 0309-1740
issueIdentifier 1
pageRange 9-18
publicationName Meat Science
startingPage 9
bibliographicCitation Flores M, Giner E, Fiszman SM, Salvador A, Flores J. Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems. Meat Sci. 2007 May;76(1):9–18. doi: 10.1016/j.meatsci.2006.06.032. PMID: 22064186.
creator http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_7da661ddfcfe781f4b3accd3d34b2db2
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_87f405e1ec161ec89946866db370dd7f
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_f6b30ef79604e29c3c4951a4615d1b1d
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_a5dd55e8234a93263d3413730967dc13
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_fabbff944fb7daf13218092f162c2277
date 200705
identifier https://doi.org/10.1016/j.meatsci.2006.06.032
https://pubmed.ncbi.nlm.nih.gov/22064186
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 a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems
discussesAsDerivedByTextMining http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23671849
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID124219975
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID22038

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID128382393

Total number of triples: 28.