| 000 | 00810 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250516063217.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(01)00083-3 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBickerstaffe, R | |
| 245 | 0 | 0 |
_aImpact of introducing specifications on the tenderness of retail meat. _h[electronic resource] |
| 260 |
_bMeat science _cNov 2001 |
||
| 300 |
_a303-15 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aBekhit, A E | |
| 700 | 1 | _aRobertson, L J | |
| 700 | 1 | _aRoberts, N | |
| 700 | 1 | _aGeesink, G H | |
| 773 | 0 |
_tMeat science _gvol. 59 _gno. 3 _gp. 303-15 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(01)00083-3 _zAvailable from publisher's website |
| 999 |
_c21292344 _d21292344 |
||