| 000 | 00864 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250516063205.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2005.11.005 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVoges, K L | |
| 245 | 0 | 0 |
_aRetail cutting characteristics for US Choice and US Select beef subprimals. _h[electronic resource] |
| 260 |
_bMeat science _cMay 2006 |
||
| 300 |
_a116-31 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aPfeiffer, K D | |
| 700 | 1 | _aBaird, B E | |
| 700 | 1 | _aKing, D A | |
| 700 | 1 | _aJohnson, H K | |
| 700 | 1 | _aGriffin, D B | |
| 700 | 1 | _aSavell, J W | |
| 773 | 0 |
_tMeat science _gvol. 73 _gno. 1 _gp. 116-31 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2005.11.005 _zAvailable from publisher's website |
| 999 |
_c21291626 _d21291626 |
||