Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril
- 31 December 1984
- journal article
- Published by Elsevier in Meat Science
- Vol. 10 (3) , 207-233
- https://doi.org/10.1016/0309-1740(84)90023-8
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
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