| 000 | 01150 a2200349 4500 | ||
|---|---|---|---|
| 005 | 20250516125548.0 | ||
| 264 | 0 | _c20130618 | |
| 008 | 201306s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2012.10.142 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aZhang, Muhan | |
| 245 | 0 | 0 |
_aApoptosis during postmortem conditioning and its relationship to duck meat quality. _h[electronic resource] |
| 260 |
_bFood chemistry _cMay 2013 |
||
| 300 |
_a96-100 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aApoptosis |
| 650 | 0 | 4 |
_aDucks _xgrowth & development |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aPostmortem Changes |
| 650 | 0 | 4 | _aQuality Control |
| 700 | 1 | _aWang, Daoying | |
| 700 | 1 | _aHuang, Wei | |
| 700 | 1 | _aLiu, Fang | |
| 700 | 1 | _aZhu, Yongzhi | |
| 700 | 1 | _aXu, Weimin | |
| 700 | 1 | _aCao, Jinxuan | |
| 773 | 0 |
_tFood chemistry _gvol. 138 _gno. 1 _gp. 96-100 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2012.10.142 _zAvailable from publisher's website |
| 999 |
_c22370172 _d22370172 |
||