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Use of rib-eye pH for detecting dark-cutting beef.

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Bibliographic Details
Title: Use of rib-eye pH for detecting dark-cutting beef.
Authors: Munns, W. O., Burrell, D. E.
Source: Food Technology; September 1965, Vol. 19, p1432-1434, 3p
Database: Applied Science & Technology Source
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  Availability: 0
Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 516374960
AccessLevel: 2
PubType: Periodical
PubTypeId: serialPeriodical
PreciseRelevancyScore: 0
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  Data: <searchLink fieldCode="JN" term="%22Food+Technology%22">Food Technology</searchLink>; September 1965, Vol. 19, p1432-1434, 3p
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      – Code: eng
        Text: English
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        PageCount: 3
        StartPage: 1432
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      – TitleFull: Use of rib-eye pH for detecting dark-cutting beef.
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            NameFull: Munns, W. O.
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            NameFull: Burrell, D. E.
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          Dates:
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              M: 09
              Text: September 1965
              Type: published
              Y: 1965
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              Value: 19
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            – TitleFull: Food Technology
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