Macroscopic wrinkling of muscle fibres, a source of error in objective assessment of meat toughness
- 1 February 1982
- journal article
- Published by Elsevier in Meat Science
- Vol. 6 (2) , 149-158
- https://doi.org/10.1016/0309-1740(82)90024-9
Abstract
No abstract availableKeywords
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