(Q82404257)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

cognitive impairment-coarse facies-heart defects-obesity-pulmonary involvement-short stature-skeletal dysplasia syndrome

16 January 2020

main subject

1 reference

M S Brewer

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

L G Zhu

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

F K McKeith

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 October 2001

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

11

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

59

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

153-163

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

16 January 2020

cites work

1 reference

Crossref

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900065-1

7 January 2021

inferred from DOI database lookup

Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum

1 reference

Crossref

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900065-1

7 January 2021

inferred from DOI database lookup

The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups

1 reference

Crossref

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900065-1

7 January 2021

inferred from DOI database lookup

Identifiers

DOI

10.1016/S0309-1740(01)00065-1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062673%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference