| 000 | 00847 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250516063221.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(01)00098-5 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSheard, P R | |
| 245 | 0 | 0 |
_aFactors affecting the composition and amount of 'white exudate' from cooked bacon. _h[electronic resource] |
| 260 |
_bMeat science _cDec 2001 |
||
| 300 |
_a423-35 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aTaylor, A A | |
| 700 | 1 | _aSavage, A W | |
| 700 | 1 | _aRobinson, A M | |
| 700 | 1 | _aRichardson, R I | |
| 700 | 1 | _aNute, G R | |
| 773 | 0 |
_tMeat science _gvol. 59 _gno. 4 _gp. 423-35 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(01)00098-5 _zAvailable from publisher's website |
| 999 |
_c21292526 _d21292526 |
||