Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle

Willems, Mark E. T. and Purslow, P. P. (1997) Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle. Meat Science, 46 (3). pp. 285-301. ISSN 0309-1740

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Item Type: Article
Subjects: Q Science > QP Physiology
Divisions: Departments > Sport and Exercise Sciences
Depositing User: Steve Bowman
Date Deposited: 19 Dec 2012 10:45
Last Modified: 13 Feb 2018 11:09
URI: http://eprints.chi.ac.uk/id/eprint/348

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