| 000 | 01248 a2200397 4500 | ||
|---|---|---|---|
| 005 | 20250516075840.0 | ||
| 264 | 0 | _c20120727 | |
| 008 | 201207s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2012.01.010 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aChávez, A | |
| 245 | 0 | 0 |
_aChemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes. _h[electronic resource] |
| 260 |
_bMeat science _cJun 2012 |
||
| 300 |
_a160-4 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aBody Water |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aFats _xanalysis |
| 650 | 0 | 4 | _aGenotype |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aMexico |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aSpecies Specificity |
| 700 | 1 | _aPérez, E | |
| 700 | 1 | _aRubio, M S | |
| 700 | 1 | _aMéndez, R D | |
| 700 | 1 | _aDelgado, E J | |
| 700 | 1 | _aDíaz, D | |
| 773 | 0 |
_tMeat science _gvol. 91 _gno. 2 _gp. 160-4 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2012.01.010 _zAvailable from publisher's website |
| 999 |
_c21537365 _d21537365 |
||