Relationship between consumer scores and oxidative status of beef

dc.contributor.author	Sierra, V.
dc.contributor.author	Caballero García, Beatriz
dc.contributor.author	Mocha, M.
dc.contributor.author	Martínez, M. J.
dc.contributor.author	Osoro, K.
dc.contributor.author	Tolivia, D.
dc.contributor.author	Rodríguez Colunga, María Josefa
dc.contributor.author	Coto Montes, Ana María
dc.contributor.author	Oliván, M.
dc.date.accessioned	2025-02-07T07:19:37Z
dc.date.available	2025-02-07T07:19:37Z
dc.date.issued	2023
dc.identifier.isbn	978-908686579-6
dc.identifier.isbn	978-908686010-4
dc.identifier.uri	https://hdl.handle.net/10651/76531
dc.format.extent	p. 581-582
dc.language.iso	eng
dc.relation.ispartof	52nd International Congress of Meat Science and Technology: Harnessing and Exploiting Global Opportunities
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85201246022&partnerID=40&md5=9b06697d9a9801d23077493d7222ad8c
dc.title	Relationship between consumer scores and oxidative status of beef
dc.type	book part

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