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The role of metmyoglobin reducing activity in the maintenance of fresh meat colour

2003 doctoral thesis by Alaa E. A. Bekhit at Lincoln University
Place doctoral_thesis Q111964863
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The role of metmyoglobin reducing activity in the maintenance of fresh meat colour

Summary

The role of metmyoglobin reducing activity in the maintenance of fresh meat colour is a doctoral thesis[1].

Key Facts

  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour authored Alaa El-Din Bekhit[2].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's instance of is recorded as doctoral thesis[3].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's publisher is recorded as Research@Lincoln[4].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's place of publication is recorded as Lincoln[5].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's language of work or name is recorded as English[6].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's country of origin is recorded as New Zealand[7].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's publication date is recorded as +2003-00-00T00:00:00Z[8].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's main subject is recorded as industrial biotechnology[9].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's main subject is recorded as beef[10].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's main subject is recorded as lamb[11].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's main subject is recorded as stress[12].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's main subject is recorded as antioxidant[13].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's Handle ID is recorded as 10182/1766[14].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's title is recorded as The role of metmyoglobin reducing activity in the maintenance of fresh meat colour[15].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's copyright holder is recorded as Alaa El-Din Bekhit[16].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's thesis submitted to is recorded as Lincoln University[17].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's on focus list of Wikimedia project is recorded as NZThesisProject[18].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's copyright status is recorded as copyrighted[19].
  • The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's online access status is recorded as closed user group[20].

Body

Designation and Status

The role of metmyoglobin reducing activity in the maintenance of fresh meat colour's instance of is recorded as doctoral thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . wikidata.org.
  8. [9] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  9. [10] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  10. [11] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  11. [12] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  12. [13] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . wikidata.org.
  16. [17] ↑ . wikidata.org.
  17. [18] ↑ . wikidata.org.
  18. [19] ↑ . wikidata.org.
  19. [20] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). The role of metmyoglobin reducing activity in the maintenance of fresh meat colour. Retrieved May 3, 2026, from https://4ort.xyz/entity/the-role-of-metmyoglobin-reducing-activity-in-the-maintenance-of-fresh-meat-colour
MLA “The role of metmyoglobin reducing activity in the maintenance of fresh meat colour.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/the-role-of-metmyoglobin-reducing-activity-in-the-maintenance-of-fresh-meat-colour.
BibTeX @misc{4ortxyz_the-role-of-metmyoglobin-reducing-activity-in-the-maintenance-of-fresh-meat-colour_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The role of metmyoglobin reducing activity in the maintenance of fresh meat colour}}, year = {2026}, url = {https://4ort.xyz/entity/the-role-of-metmyoglobin-reducing-activity-in-the-maintenance-of-fresh-meat-colour}, note = {Accessed: 2026-05-03}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The role of metmyoglobin reducing activity in the maintenance of fresh meat colour — https://4ort.xyz/entity/the-role-of-metmyoglobin-reducing-activity-in-the-maintenance-of-fresh-meat-colour (retrieved 2026-05-03)

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