reference/5214314

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contentType	Journal Article
endingPage	604
issn	0309-1740
issueIdentifier	4
pageRange	600-604
publicationName	Meat Science
startingPage	600
bibliographicCitation	Xiong YL, Gower MJ, Li C, Elmore CA, Cromwell GL, Lindemann MD. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle. Meat Sci. 2006 Aug;73(4):600–4. doi: 10.1016/j.meatsci.2006.02.016. PMID: 22062558.
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date	200608
identifier	https://doi.org/10.1016/j.meatsci.2006.02.016 https://pubmed.ncbi.nlm.nih.gov/22062558
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119 https://portal.issn.org/resource/ISSN/0309-1740
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID56052 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID14010333

Predicate	Subject
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