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
Full text not available from this repository.
Official URL: http://www.sciencedirect.com/science/article/pii/S...
Item Type: | Articles |
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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 |