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English
Reference methods for the assessment of physical characteristics of meat
scientific article published on 01 August 1998
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Statements
instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
title
Reference methods for the assessment of physical characteristics of meat
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
author name string
K O Honikel
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
publication date
1 August 1998
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
number of pages
11
1 reference
based on heuristic
inferred from page(s)
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
volume
49
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
issue
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
page(s)
447-457
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
cites work
The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900034-5
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(98)00034-5
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
PubMed publication ID
22060626
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060626
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060626%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
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