The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. The basis of meat texture
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3. Comprehensive biochemistry;Bailey,1980
4. Meat tenderness: Immunofluorescent localisation of the isomorphic forms of collagen in bovine muscles of varying texture
5. Intramuscular composition and texture of beef muscles
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