| 000 | 00818 a2200205 4500 | ||
|---|---|---|---|
| 005 | 20250518033536.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a1944-9097 | ||
| 024 | 7 |
_a10.4315/0362-028X-50.12.1037 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
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| 100 | 1 | _aChoi, Y I | |
| 245 | 0 | 0 |
_aEffects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage. _h[electronic resource] |
| 260 |
_bJournal of food protection _cDec 1987 |
||
| 300 |
_a1037-1043 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aKastner, C L | |
| 700 | 1 | _aKropf, D H | |
| 773 | 0 |
_tJournal of food protection _gvol. 50 _gno. 12 _gp. 1037-1043 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028X-50.12.1037 _zAvailable from publisher's website |
| 999 |
_c29582555 _d29582555 |
||