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Predicate | Object |
---|---|
rdf:type | |
lifeskim:mentions | |
pubmed:issue |
1
|
pubmed:dateCreated |
1970-3-2
|
pubmed:language |
eng
|
pubmed:journal | |
pubmed:citationSubset |
AIM
|
pubmed:status |
MEDLINE
|
pubmed:month |
Jan
|
pubmed:issn |
0002-8223
|
pubmed:author | |
pubmed:issnType |
Print
|
pubmed:volume |
56
|
pubmed:owner |
NLM
|
pubmed:authorsComplete |
Y
|
pubmed:pagination |
31-3
|
pubmed:dateRevised |
2010-11-18
|
pubmed:meshHeading |
pubmed-meshheading:5460750-Animals,
pubmed-meshheading:5460750-Cattle,
pubmed-meshheading:5460750-Cooking,
pubmed-meshheading:5460750-Meat,
pubmed-meshheading:5460750-Methods,
pubmed-meshheading:5460750-Statistics as Topic,
pubmed-meshheading:5460750-Temperature,
pubmed-meshheading:5460750-Time Factors
|
pubmed:year |
1970
|
pubmed:articleTitle |
Forced convection roasting at 200 degrees and 300 degrees F.
|
pubmed:publicationType |
Journal Article,
Comparative Study
|