| 000 | 00793 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250516063223.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2006.05.009 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLarrea, V | |
| 245 | 0 | 0 |
_aChanges in proteins during Teruel dry-cured ham processing. _h[electronic resource] |
| 260 |
_bMeat science _cNov 2006 |
||
| 300 |
_a586-93 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aHernando, I | |
| 700 | 1 | _aQuiles, A | |
| 700 | 1 | _aLluch, M A | |
| 700 | 1 | _aPérez-Munuera, I | |
| 773 | 0 |
_tMeat science _gvol. 74 _gno. 3 _gp. 586-93 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2006.05.009 _zAvailable from publisher's website |
| 999 |
_c21292620 _d21292620 |
||