| 000 | 01117 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250513165952.0 | ||
| 264 | 0 | _c19990428 | |
| 008 | 199904s 0 0 eng d | ||
| 022 | _a0032-5791 | ||
| 024 | 7 |
_a10.1093/ps/78.2.272 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVeeramuthu, G I | |
| 245 | 0 | 0 |
_aPostmortem pH, myofibrillar fragmentation, and calpain activity in Pectoralis from electrically stimulated and muscle tensioned broiler carcasses. _h[electronic resource] |
| 260 |
_bPoultry science _cFeb 1999 |
||
| 300 |
_a272-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCalpain _xmetabolism |
| 650 | 0 | 4 | _aChickens |
| 650 | 0 | 4 | _aElectric Stimulation |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 |
_aMeat _xstandards |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xphysiology |
| 650 | 0 | 4 |
_aRigor Mortis _xveterinary |
| 700 | 1 | _aSams, A R | |
| 773 | 0 |
_tPoultry science _gvol. 78 _gno. 2 _gp. 272-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1093/ps/78.2.272 _zAvailable from publisher's website |
| 999 |
_c10011557 _d10011557 |
||