| 000 | 00764 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250516063152.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(96)00074-5 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aO'Halloran, G R | |
| 245 | 0 | 0 |
_aThe relationship between early post-mortem pH and the tenderisation of beef muscles. _h[electronic resource] |
| 260 |
_bMeat science _cFeb 1997 |
||
| 300 |
_a239-51 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aTroy, D J | |
| 700 | 1 | _aBuckley, D J | |
| 773 | 0 |
_tMeat science _gvol. 45 _gno. 2 _gp. 239-51 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(96)00074-5 _zAvailable from publisher's website |
| 999 |
_c21290887 _d21290887 |
||