Factors affecting the composition and amount of 'white exudate' from cooked bacon. (Record no. 21292526)

MARC details
000 -LEADER
fixed length control field 00847 a2200253 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250516063221.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201210s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0309-1740
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/s0309-1740(01)00098-5
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Sheard, P R
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20121002
245 00 - TITLE STATEMENT
Title Factors affecting the composition and amount of 'white exudate' from cooked bacon.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Meat science
Date of publication, distribution, etc. Dec 2001
300 ## - PHYSICAL DESCRIPTION
Extent 423-35 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Taylor, A A
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Savage, A W
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Robinson, A M
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Richardson, R I
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Nute, G R
773 0# - HOST ITEM ENTRY
Title Meat science
Related parts vol. 59
-- no. 4
-- p. 423-35
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/s0309-1740(01)00098-5">https://doi.org/10.1016/s0309-1740(01)00098-5</a>
Public note Available from publisher's website

No items available.