| 000 | 00904 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250517044633.0 | ||
| 264 | 0 | _c20150805 | |
| 008 | 201508s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-014-1532-2 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGogoi, Protiva | |
| 245 | 0 | 0 |
_aEffect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cAug 2015 |
||
| 300 |
_a5329-34 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aBorpuzari, R N | |
| 700 | 1 | _aBorpuzari, T | |
| 700 | 1 | _aHazarika, R A | |
| 700 | 1 | _aBora, J R | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 52 _gno. 8 _gp. 5329-34 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-014-1532-2 _zAvailable from publisher's website |
| 999 |
_c25140802 _d25140802 |
||