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COMPARISON OF POSTMORTEN TREATMENTS FOR IMPROVING TENDERNESS OF BEEF

Other title
COMPARAISON DE TRAITEMENTS POST-MORTEM POUR AMELIORER LA TENDRETE DE LA VIANDE DE BOEUF (fr)
Author
HOSTETLER RL; CARPENTER ZL; SMITH GC; DUTSON TR
TEXAS AGRIC. EXP. STN., TEXAS A & M UNIV., COLLEGE STATION, TEX. 77843
Source
J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 223-226; BIBL. 14 REF.
Document type
Article
Language
English
Keyword (fr)
BOEUF ATTENDRISSAGE ENTREPOSAGE TEXTURE PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7538014972

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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