| 000 | 01554 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250516090437.0 | ||
| 264 | 0 | _c20130318 | |
| 008 | 201303s 0 0 eng d | ||
| 022 | _a1465-3478 | ||
| 024 | 7 |
_a10.3109/09637486.2012.681630 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLinares, M B | |
| 245 | 0 | 0 |
_aChemical and sensory quality of lamb meat burgers from Manchego Spanish breed. _h[electronic resource] |
| 260 |
_bInternational journal of food sciences and nutrition _cNov 2012 |
||
| 300 |
_a843-52 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aAnimals, Inbred Strains |
| 650 | 0 | 4 |
_aFatty Acids _xanalysis |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 |
_aFrozen Foods _xanalysis |
| 650 | 0 | 4 | _aHindlimb |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aModels, Chemical |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aNeck |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 |
_aPectoralis Muscles _xchemistry |
| 650 | 0 | 4 | _aPrincipal Component Analysis |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aSheep, Domestic |
| 650 | 0 | 4 | _aSpain |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aCózar, A | |
| 700 | 1 | _aGarrido, M D | |
| 700 | 1 | _aVergara, H | |
| 773 | 0 |
_tInternational journal of food sciences and nutrition _gvol. 63 _gno. 7 _gp. 843-52 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3109/09637486.2012.681630 _zAvailable from publisher's website |
| 999 |
_c21723118 _d21723118 |
||