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English
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness
scientific article published on 04 May 2011
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instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
title
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
author
Jeffrey W. Savell
series ordinal
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
author name string
A M Smith
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
K B Harris
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
A N Haneklaus
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
publication date
4 May 2011
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
volume
89
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
issue
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
page(s)
228-232
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
Identifiers
DOI
10.1016/J.MEATSCI.2011.04.027
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
PubMed publication ID
21663807
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21663807
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21663807%20AND%20SRC:MED&resulttype=core&format=json
retrieved
4 February 2020
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