*0011188110
*008130830s2013    xx#           000 0 eng
*019  $bk
*08230$a612.3
*100  $aPatel, Nash$4aut$_140394100
*245  $aPeptic digestion of beef myofibrils is modified by prior marination
*300  $a[5 sider] : ill.
*500  $aVitenskapelig artikkel
*5208 $aInneholder sammendrag
*650  $afordøyelse$9nor$2norart$_132040500
*650  $amarinering$9nor$2norart$_140394200
*650  $amyofibriller$9nor$2norart$_140394300
*650  $astorfekjøtt$9nor$2norart$_129630000
*653  $aacetic acid$9eng$_140394400
*653  $acolon cancer$9eng$_140394500
*653  $acooking$9eng$_140201400
*653  $adigestibility$9eng$_140394600
*653  $amarination$9eng$_140394700
*653  $amyofibril$9eng$_140394800
*653  $asteak$9eng$_140394900
*700  $aWelham, Simon J.M.$4aut$_140395000
*773  $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 57 (2013)$x1654-661X
*8564 $uhttps://doi.org/10.3402/fnr.v57i0.20294
*999  $z1300541407$anorart:1300541407
^