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

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Willems, M. 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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Official URL: http://www.sciencedirect.com/science/article/pii/S...

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

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