Publicação
The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat
| Autores principais: | Martins, Fátima Paiva |
|---|---|
| Outros Autores: | Barbosa, Susana; Monteiro, Divanildo Outor; Mourão, J. L.; Pinheiro, Victor |
| Assunto: | Olive leaf Antioxidant Pork meat |
| Ano: | 2008 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Trás-os-Montes e Alto Douro |
| Idioma: | inglês |
| Origem: | Repositório da UTAD |
| _version_ | 1867933652377141248 |
|---|---|
| author | Martins, Fátima Paiva |
| author2 | Barbosa, Susana Monteiro, Divanildo Outor Mourão, J. L. Pinheiro, Victor |
| author2_role | author author author author |
| author_facet | Martins, Fátima Paiva Barbosa, Susana Monteiro, Divanildo Outor Mourão, J. L. Pinheiro, Victor |
| author_role | author |
| contributor_name_str_mv | Repositório Institucional da UTAD |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Martins, Fátima Paiva\"},{\"Person.name\":\"Barbosa, Susana\"},{\"Person.name\":\"Monteiro, Divanildo Outor\",\"Person.identifier.orcid\":\"0000-0002-0774-5764\"},{\"Person.name\":\"Mourão, J. L.\",\"Person.identifier.orcid\":\"0000-0003-0804-2945\"},{\"Person.name\":\"Pinheiro, Victor\",\"Person.identifier.orcid\":\"0000-0003-3052-6989\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Institucional da UTAD |
| datacite.creators.creator.creatorName.fl_str_mv | Martins, Fátima Paiva Barbosa, Susana Monteiro, Divanildo Outor Mourão, J. L. Pinheiro, Victor |
| datacite.date.Accepted.fl_str_mv | 2008-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-08-20T14:10:45Z |
| datacite.date.embargoed.fl_str_mv | 2013-08-20T14:10:45Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Olive leaf Antioxidant Pork meat |
| datacite.titles.title.fl_str_mv | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| dc.contributor.none.fl_str_mv | Repositório Institucional da UTAD |
| dc.creator.none.fl_str_mv | Martins, Fátima Paiva Barbosa, Susana Monteiro, Divanildo Outor Mourão, J. L. Pinheiro, Victor |
| dc.date.Accepted.fl_str_mv | 2008-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-08-20T14:10:45Z |
| dc.date.embargoed.fl_str_mv | 2013-08-20T14:10:45Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10348/2601 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Olive leaf Antioxidant Pork meat |
| dc.title.fl_str_mv | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://repositorio.utad.pt/bitstreams/aa03acf8-40f7-4d60-b590-0e6e52c63f3f/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10348/2601 |
| instacron_str | utad |
| institution | Universidade de Trás-os-Montes e Alto Douro |
| instname_str | Universidade de Trás-os-Montes e Alto Douro |
| language | eng |
| network_acronym_str | utad |
| network_name_str | Repositório da UTAD |
| oai_identifier_str | oai:repositorio.utad.pt:10348/2601 |
| organization_str_mv | urn:organizationAcronym:utad |
| person_str_mv | Martins, Fátima Paiva Barbosa, Susana Monteiro, Divanildo Outor Monteiro, Divanildo Outor https://www.ciencia-id.pt/5418-D22D-8095 5418-D22D-8095 http://orcid.org/0000-0002-0774-5764 0000-0002-0774-5764 Mourão, J. L. Mourão, J. L. https://www.ciencia-id.pt/CE1E-FE48-8E3E CE1E-FE48-8E3E http://orcid.org/0000-0003-0804-2945 0000-0003-0804-2945 Pinheiro, Victor Pinheiro, Victor https://www.ciencia-id.pt/1F15-858D-2321 1F15-858D-2321 http://orcid.org/0000-0003-3052-6989 0000-0003-3052-6989 |
| publishDate | 2008 |
| reponame_str | Repositório da UTAD |
| repository_id_str | urn:repositoryAcronym:utad |
| service_str_mv | urn:repositoryAcronym:utad |
| spelling | engapplication/pdfporThe effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meatMartins, Fátima PaivaBarbosa, SusanaPersonalMonteiro, Divanildo OutorDSpacehttp://dspace.org/items/9719a157-3c5c-433c-9c84-305755b734e2DSpacehttp://dspace.org/items/9719a157-3c5c-433c-9c84-305755b734e2Divanildo OutorMonteiroScopus Author IDhttps://www.scopus.com24076817700Ciência IDhttps://www.ciencia-id.pt5418-D22D-8095ORCIDhttp://orcid.org0000-0002-0774-5764PersonalMourão, J. L.DSpacehttp://dspace.org/items/b40c62ce-ae96-42b6-8b40-5962ecffee68DSpacehttp://dspace.org/items/b40c62ce-ae96-42b6-8b40-5962ecffee68José Luis Teixeira de Abreu de MedeirosMourãoUTAD-DZOOScopus Author IDhttps://www.scopus.com14030387800Ciência IDhttps://www.ciencia-id.ptCE1E-FE48-8E3EORCIDhttp://orcid.org0000-0003-0804-2945Researcher IDhttps://www.researcherid.comK-5557-2013PersonalPinheiro, VictorDSpacehttp://dspace.org/items/06267d35-3ca5-4001-85cd-51404b29b597DSpacehttp://dspace.org/items/06267d35-3ca5-4001-85cd-51404b29b597Victor Manuel CarvalhoPinheiroUTAD-DZOOScopus Author IDhttps://www.scopus.com22942171100Scopus Author IDhttps://www.scopus.com57204654433Ciência IDhttps://www.ciencia-id.pt1F15-858D-2321ORCIDhttp://orcid.org0000-0003-3052-6989Researcher IDhttps://www.researcherid.comK-4256-2013HostingInstitutionOrganizationalRepositório Institucional da UTADe-mailmailto:jborges@utad.ptjborges@utad.pt2013-08-20T14:10:45Z20082008-01-01T00:00:00ZHandlehttp://hdl.handle.net/10348/2601http://purl.org/coar/access_right/c_abf2open accessOlive leafAntioxidantPork meat94679 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference objecthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.utad.pt/bitstreams/aa03acf8-40f7-4d60-b590-0e6e52c63f3f/download |
| spellingShingle | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat Martins, Fátima Paiva Olive leaf Antioxidant Pork meat |
| status | SINGLETON |
| subject.fl_str_mv | Olive leaf Antioxidant Pork meat |
| title | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| title_full | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| title_fullStr | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| title_full_unstemmed | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| title_short | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| title_sort | The effect of olive leaves supplementation on the growth performances, oxidative stability and quality of pork meat |
| topic | Olive leaf Antioxidant Pork meat |
| topic_facet | Olive leaf Antioxidant Pork meat |
| url | http://hdl.handle.net/10348/2601 |
| visible | 1 |