| 000 | 00844 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250516063159.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2005.05.009 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHayes, J E | |
| 245 | 0 | 0 |
_aThe effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. _h[electronic resource] |
| 260 |
_bMeat science _cMar 2006 |
||
| 300 |
_a380-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aDesmond, E M | |
| 700 | 1 | _aTroy, D J | |
| 700 | 1 | _aBuckley, D J | |
| 700 | 1 | _aMehra, R | |
| 773 | 0 |
_tMeat science _gvol. 72 _gno. 3 _gp. 380-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2005.05.009 _zAvailable from publisher's website |
| 999 |
_c21291291 _d21291291 |
||