| 000 | 00738 a2200205 4500 | ||
|---|---|---|---|
| 005 | 20250516063217.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(01)00078-x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBoles, J A | |
| 245 | 0 | 0 |
_aMeat cut and injection level affects the tenderness and cook yield of processed roast beef. _h[electronic resource] |
| 260 |
_bMeat science _cNov 2001 |
||
| 300 |
_a259-65 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aShand, P J | |
| 773 | 0 |
_tMeat science _gvol. 59 _gno. 3 _gp. 259-65 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(01)00078-x _zAvailable from publisher's website |
| 999 |
_c21292338 _d21292338 |
||