| 000 | 00762 a2200205 4500 | ||
|---|---|---|---|
| 005 | 20250516063218.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2004.07.009 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHouben, J H | |
| 245 | 0 | 0 |
_aVariations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage. _h[electronic resource] |
| 260 |
_bMeat science _cFeb 2005 |
||
| 300 |
_a283-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _avan 't Hooft, B J | |
| 773 | 0 |
_tMeat science _gvol. 69 _gno. 2 _gp. 283-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2004.07.009 _zAvailable from publisher's website |
| 999 |
_c21292377 _d21292377 |
||