| 000 | 00937 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250516063200.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2007.03.029 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHollung, Kristin | |
| 245 | 0 | 0 |
_aVariation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature. _h[electronic resource] |
| 260 |
_bMeat science _cNov 2007 |
||
| 300 |
_a372-83 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aVeiseth, Eva | |
| 700 | 1 | _aFrøystein, Terje | |
| 700 | 1 | _aAass, Laila | |
| 700 | 1 | _aLangsrud, Oyvind | |
| 700 | 1 | _aHildrum, Kjell Ivar | |
| 773 | 0 |
_tMeat science _gvol. 77 _gno. 3 _gp. 372-83 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2007.03.029 _zAvailable from publisher's website |
| 999 |
_c21291358 _d21291358 |
||