Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage. (Record no. 29582555)

MARC details
000 -LEADER
fixed length control field 00818 a2200205 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250518033536.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field ####s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1944-9097
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.4315/0362-028X-50.12.1037
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 Choi, Y I
245 00 - TITLE STATEMENT
Title Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Journal of food protection
Date of publication, distribution, etc. Dec 1987
300 ## - PHYSICAL DESCRIPTION
Extent 1037-1043 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kastner, C L
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kropf, D H
773 0# - HOST ITEM ENTRY
Title Journal of food protection
Related parts vol. 50
-- no. 12
-- p. 1037-1043
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.4315/0362-028X-50.12.1037">https://doi.org/10.4315/0362-028X-50.12.1037</a>
Public note Available from publisher's website

No items available.