Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. (Record no. 9055622)

MARC details
000 -LEADER
fixed length control field 01454 a2200433 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250513113306.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 199705s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0032-5791
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1093/ps/76.3.552
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 Lesiak, M T
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 19970529
245 00 - TITLE STATEMENT
Title Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Poultry science
Date of publication, distribution, etc. Mar 1997
300 ## - PHYSICAL DESCRIPTION
Extent 552-6 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article; Research Support, Non-U.S. Gov't
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Animals
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cold Temperature
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Handling
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Preservation
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Technology
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hydrogen-Ion Concentration
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Meat
General subdivision standards
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Muscle, Skeletal
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Polyphosphates
General subdivision pharmacology
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Postmortem Changes
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sarcomeres
General subdivision ultrastructure
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sodium Chloride
General subdivision pharmacology
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Temperature
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Time Factors
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Turkeys
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Water
General subdivision analysis
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Olson, D G
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Lesiak, C A
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ahn, D U
773 0# - HOST ITEM ENTRY
Title Poultry science
Related parts vol. 76
-- no. 3
-- p. 552-6
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1093/ps/76.3.552">https://doi.org/10.1093/ps/76.3.552</a>
Public note Available from publisher's website

No items available.