Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle
- 1 July 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 46 (3) , 285-301
- https://doi.org/10.1016/s0309-1740(97)00023-5
Abstract
No abstract availableKeywords
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