| 000 | 00730 a2200205 4500 | ||
|---|---|---|---|
| 005 | 20250516063004.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/0309-1740(86)90085-9 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMøller, A J | |
| 245 | 0 | 0 |
_aEffects of altered carcass suspension during rigor mortis on tenderness of pork loin. _h[electronic resource] |
| 260 |
_bMeat science _c1986 |
||
| 300 |
_a77-87 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aVestergaard, T | |
| 773 | 0 |
_tMeat science _gvol. 18 _gno. 2 _gp. 77-87 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/0309-1740(86)90085-9 _zAvailable from publisher's website |
| 999 |
_c21285334 _d21285334 |
||