| 000 | 00921 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250511141242.0 | ||
| 264 | 0 | _c19800119 | |
| 008 | 198001s 0 0 ger d | ||
| 022 | _a0003-9055 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aScharner, E | |
| 245 | 0 | 0 |
_a[Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during curing]. _h[electronic resource] |
| 260 |
_bArchiv fur experimentelle Veterinarmedizin _c1979 |
||
| 300 |
_a167-75 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; English Abstract; Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 | _aMeat Products |
| 650 | 0 | 4 | _aMethods |
| 650 | 0 | 4 | _aQuality Control |
| 700 | 1 | _aLinke, G | |
| 700 | 1 | _aKrüger, G | |
| 773 | 0 |
_tArchiv fur experimentelle Veterinarmedizin _gvol. 33 _gno. 2 _gp. 167-75 |
|
| 999 |
_c594766 _d594766 |
||