| 000 | 00776 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250516063219.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(97)00087-9 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHughes, E | |
| 245 | 0 | 0 |
_aEffects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. _h[electronic resource] |
| 260 |
_bMeat science _cJan 1998 |
||
| 300 |
_a169-80 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aMullen, A M | |
| 700 | 1 | _aTroy, D J | |
| 773 | 0 |
_tMeat science _gvol. 48 _gno. 1-2 _gp. 169-80 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(97)00087-9 _zAvailable from publisher's website |
| 999 |
_c21292446 _d21292446 |
||