| 000 | 00953 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250515221810.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2009.02.010 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRosenvold, Katja | |
| 245 | 0 | 0 |
_aTemporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy. _h[electronic resource] |
| 260 |
_bMeat science _cJul 2009 |
||
| 300 |
_a379-88 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aMicklander, Elisabeth | |
| 700 | 1 | _aHansen, Per Waaben | |
| 700 | 1 | _aBurling-Claridge, Robert | |
| 700 | 1 | _aChallies, Michelle | |
| 700 | 1 | _aDevine, Carrick | |
| 700 | 1 | _aNorth, Mike | |
| 773 | 0 |
_tMeat science _gvol. 82 _gno. 3 _gp. 379-88 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2009.02.010 _zAvailable from publisher's website |
| 999 |
_c19774006 _d19774006 |
||