| 000 | 00846 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250516063202.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2007.04.031 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDe Santos, F | |
| 245 | 0 | 0 |
_aEffect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. _h[electronic resource] |
| 260 |
_bMeat science _cDec 2007 |
||
| 300 |
_a520-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aRojas, M | |
| 700 | 1 | _aLockhorn, G | |
| 700 | 1 | _aBrewer, M S | |
| 773 | 0 |
_tMeat science _gvol. 77 _gno. 4 _gp. 520-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2007.04.031 _zAvailable from publisher's website |
| 999 |
_c21291503 _d21291503 |
||