| 000 | 00797 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250516063132.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/0309-1740(94)00002-o _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aNielsen, G S | |
| 245 | 0 | 0 |
_aImpact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat. _h[electronic resource] |
| 260 |
_bMeat science _c1995 |
||
| 300 |
_a293-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aPetersen, B R | |
| 700 | 1 | _aMøller, A J | |
| 773 | 0 |
_tMeat science _gvol. 41 _gno. 3 _gp. 293-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/0309-1740(94)00002-o _zAvailable from publisher's website |
| 999 |
_c21289808 _d21289808 |
||