| 000 | 01043 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250515090847.0 | ||
| 264 | 0 | _c20080317 | |
| 008 | 200803s 0 0 eng d | ||
| 022 | _a1525-3163 | ||
| 024 | 7 |
_a10.2527/jas.2007-0084 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRust, S R | |
| 245 | 0 | 0 |
_aPredicting beef tenderness using near-infrared spectroscopy. _h[electronic resource] |
| 260 |
_bJournal of animal science _cJan 2008 |
||
| 300 |
_a211-9 p. _bdigital |
||
| 500 | _aPublication Type: Evaluation Study; Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aSpectroscopy, Near-Infrared _xveterinary |
| 700 | 1 | _aPrice, D M | |
| 700 | 1 | _aSubbiah, J | |
| 700 | 1 | _aKranzler, G | |
| 700 | 1 | _aHilton, G G | |
| 700 | 1 | _aVanoverbeke, D L | |
| 700 | 1 | _aMorgan, J B | |
| 773 | 0 |
_tJournal of animal science _gvol. 86 _gno. 1 _gp. 211-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.2527/jas.2007-0084 _zAvailable from publisher's website |
| 999 |
_c17432877 _d17432877 |
||