reference/30924840

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30924840

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endingPage	651
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publicationName	Meat Science
startingPage	645
bibliographicCitation	Filgueras RS, Gatellier P, Zambiazi RC, Santé-Lhoutellier V. Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana. Meat Sci. 2011 Aug;88(4):645–51. doi: 10.1016/j.meatsci.2011.02.023. PMID: 21429676.
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date	201108
identifier	https://pubmed.ncbi.nlm.nih.gov/21429676 https://doi.org/10.1016/j.meatsci.2011.02.023
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana
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Total number of triples: 45.