| 000 | 00877 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250516063155.0 | ||
| 264 | 0 | _c20151026 | |
| 008 | 201510s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2003.11.013 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSzabó, A | |
| 245 | 0 | 0 |
_aChanges of the fatty acid composition and malondialdehyde concentration in rabbit Longissimus dorsi muscle after regular electrical stimulation. _h[electronic resource] |
| 260 |
_bMeat science _cJul 2004 |
||
| 300 |
_a427-32 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aMézes, M | |
| 700 | 1 | _aDalle Zotte, A | |
| 700 | 1 | _aSzendrő, Zs | |
| 700 | 1 | _aRomvári, R | |
| 773 | 0 |
_tMeat science _gvol. 67 _gno. 3 _gp. 427-32 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2003.11.013 _zAvailable from publisher's website |
| 999 |
_c21291093 _d21291093 |
||