| 000 | 00746 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250516063128.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/0309-1740(93)90092-V _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aFritz, J D | |
| 245 | 0 | 0 |
_aTitin content of beef in relation to tenderness. _h[electronic resource] |
| 260 |
_bMeat science _c1993 |
||
| 300 |
_a41-50 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aMitchell, M C | |
| 700 | 1 | _aMarsh, B B | |
| 700 | 1 | _aGreaser, M L | |
| 773 | 0 |
_tMeat science _gvol. 33 _gno. 1 _gp. 41-50 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/0309-1740(93)90092-V _zAvailable from publisher's website |
| 999 |
_c21289568 _d21289568 |
||