| 000 | 00756 a2200205 4500 | ||
|---|---|---|---|
| 005 | 20250516063153.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2007.04.024 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aScheffler, T L | |
| 245 | 0 | 0 |
_aMechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism. _h[electronic resource] |
| 260 |
_bMeat science _cSep 2007 |
||
| 300 |
_a7-16 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aGerrard, D E | |
| 773 | 0 |
_tMeat science _gvol. 77 _gno. 1 _gp. 7-16 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2007.04.024 _zAvailable from publisher's website |
| 999 |
_c21290971 _d21290971 |
||