Factors influencing the 18O/16O-ratio in meat juices

Isotopes in Environmental and Health Studies

Volumn 40, Issue 3, 2004, Pages 191-197

  Thiem, Ines ^a   Lüpke, Matthias ^a   Seifert, Hermann ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Meat; Natural variations; Oxygen 18

Indexed keywords

OXYGEN ISOTOPE;

BOVINAE; SUIDAE;

OXYGEN; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; GERMANY; MEAT; METABOLISM; REPRODUCIBILITY; SWINE; TEMPERATURE; TIME; UNITED KINGDOM;

ANIMALS; CATTLE; GERMANY; GREAT BRITAIN; MEAT; OXYGEN ISOTOPES; REPRODUCIBILITY OF RESULTS; SWINE; TEMPERATURE; TIME FACTORS; WATER;

EID: 4544303790     PISSN: 10256016     EISSN: None     Source Type: Journal    
DOI: 10.1080/10256010410001689899     Document Type: Article

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