| 000 | 00437nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aDonald D Hamann | ||
| 245 | 0 | _aRheology as a Means of Evaluating Muscle Functionality of Processed Foods:Rheological parameters can be used to predict sensory texture and muscle functionality of meat products | |
| 260 | _cJune 1988 | ||
| 300 | _a66 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c421149 _d421149 |
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