19585252

Source:http://linkedlifedata.com/resource/pubmed/id/19585252

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0021149, umls-concept:C0025663, umls-concept:C0332691, umls-concept:C0598352, umls-concept:C1077226, umls-concept:C1123023, umls-concept:C1260956, umls-concept:C1280500, umls-concept:C1442734, umls-concept:C1457869
pubmed:dateCreated	2009-8-21
pubmed:language	eng
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/8100520
pubmed:citationSubset	IM
pubmed:status	MEDLINE
pubmed:month	Sep
pubmed:issn	1573-7446
pubmed:author	pubmed-author:ComelliniMM, pubmed-author:IeloM CMC, pubmed-author:Lo FiegoD PDP, pubmed-author:TassoneFF, pubmed-author:VolpelliL ALA
pubmed:issnType	Electronic
pubmed:volume	33 Suppl 1
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	285-8
pubmed:meshHeading	pubmed-meshheading:19585252-Abattoirs, pubmed-meshheading:19585252-Animals, pubmed-meshheading:19585252-Electroshock, pubmed-meshheading:19585252-Meat, pubmed-meshheading:19585252-Swine
pubmed:year	2009
pubmed:articleTitle	Effect of stunning voltage and scalding method on the incidence of the "red skin" defect of Parma ham.
pubmed:affiliation	Dipartimento di Scienze Agrarie e degli Alimenti, Università di Modena e Reggio Emilia, via Amendola 2, Padiglione Besta, 42100, Reggio Emilia, Italy. domenicopietro.lofiego@unimore.it
pubmed:publicationType	Journal Article, Research Support, Non-U.S. Gov't