{
  "eprintid": "13130",
  "rev_number": "1",
  "eprint_status": "archive",
  "userid": "1628",
  "dir": "disk0/00/01/31/30",
  "datestamp": "2008-03-07",
  "lastmod": "2009-08-20 14:38:43",
  "status_changed": "2009-08-20 14:38:43",
  "type": "journalp",
  "metadata_visibility": "show",
  "item_issues_count": "0",
  "doclang": "de",
  "projects": [
    "ch-fibl-international"
  ],
  "refereed": "never",
  "budget": "0",
  "altloc": [
    "http://www.fibl.org"
  ],
  "publicfulltext": "TRUE",
  "creators": [
    {
      "name": {
        "family": "Meili",
        "given": "Eric"
      },
      "id": ""
    }
  ],
  "title": "Das Alter und die Zartheit von Rindfleisch",
  "ispublished": "pub",
  "subjects": [
    "2security",
    "3feeding",
    "3beef"
  ],
  "keywords": "Internationale Zusammenarbeit, Zartheit, Bio-Weide-Beef, Weidemast, Munimast, Fleischqualität",
  "abstract": "Zartheit ist neben dem intramuskulären Fett eines der wichtigsten Merkmale für den Genusswert von Fleisch.",
  "date": "2007",
  "date_type": "published",
  "publication": "Zürcher Bauer",
  "publisher": "ZBV Zürcher Bauernverband",
  "full_text_status": "public",
  "pagerange": "11",
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    {
      "docid": "8727",
      "rev_number": "1",
      "eprintid": "13130",
      "pos": "1",
      "format": "application/pdf",
      "language": "de",
      "security": "public",
      "main": "meili-2007-artikel-ZBV-Fleischqualität.pdf",
      "files": [
        {
          "filename": "meili-2007-artikel-ZBV-Fleischqualität.pdf",
          "filesize": "68408",
          "url": "http://orgprints.org/13130/1/meili-2007-artikel-ZBV-Fleischqualit%C3%A4t.pdf"
        }
      ]
    }
  ]
}