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