The properties of glycerol-extracted Longissimus dorsi muscle fibres and myofibrils taken from beef carcasses during post-mortem conditioning
- 1 January 1984
- journal article
- Published by Elsevier in Meat Science
- Vol. 10 (3) , 167-185
- https://doi.org/10.1016/0309-1740(84)90020-2
Abstract
No abstract availableKeywords
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