Next Article in Journal
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars
Next Article in Special Issue
Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color
Previous Article in Journal
In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration
Previous Article in Special Issue
Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium
 
 
Article

Article Versions Notes

Foods 2021, 10(5), 1003; https://doi.org/10.3390/foods10051003
Action Date Notes Link
article xml file uploaded 4 May 2021 11:34 CEST Original file -
article xml uploaded. 4 May 2021 11:34 CEST Update -
article pdf uploaded. 4 May 2021 11:34 CEST Version of Record https://www.mdpi.com/2304-8158/10/5/1003/pdf-vor
article html file updated 4 May 2021 11:35 CEST Original file -
article xml file uploaded 10 May 2021 11:25 CEST Update -
article xml uploaded. 10 May 2021 11:25 CEST Update https://www.mdpi.com/2304-8158/10/5/1003/xml
article pdf uploaded. 10 May 2021 11:25 CEST Updated version of record https://www.mdpi.com/2304-8158/10/5/1003/pdf
article html file updated 10 May 2021 11:26 CEST Update -
article html file updated 26 July 2022 18:05 CEST Update https://www.mdpi.com/2304-8158/10/5/1003/html
Back to TopTop