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00965nam a2200349 i 4500 |
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|a Universidad Nacional Agraria
|b spa
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| 907 |
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|a Q04
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| 911 |
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|a AS
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| 978 |
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|a FMR
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| 979 |
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|a 09-04-2008
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| 991 |
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|a PP
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| 991 |
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|a FMR/ABR/08
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| 035 |
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|a 046510
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| 041 |
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|a spa
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| 092 |
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|a PP Q04 P491
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| 100 |
1 |
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|a Panea, B.=700 1
|a Sañudo, C.
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| 700 |
1 |
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|a Olleta, J.L.
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| 700 |
1 |
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|a Civit, D.
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| 245 |
0 |
0 |
|a Effect of ageing method, ageing period, cooking method and sample thickneá on beef textural characteristics
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| 773 |
0 |
# |
|k Spanish Journal of Agricultural Research (España)
|z IáN 1695-971X
|z IáN 1695-971X
|g v. 6(1) p.25-32
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| 500 |
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|a Ilus., 29 ref.
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| 520 |
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|a (Es, En)
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| 650 |
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7 |
|a PROPIEDADES REOLOGICAS
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| 650 |
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7 |
|a TEXTURA
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| 650 |
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7 |
|a CALIDAD
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| 650 |
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7 |
|a CARNE DE RES
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| 650 |
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7 |
|a PRENSADO
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| 650 |
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7 |
|a ESPAÑA
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| 653 |
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|a ANALISIS INSTRUMENTAL
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| 653 |
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|a COMPRESION WARNER-BRATZLER
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| 942 |
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|c BK
|2 agris
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