1. Turkey meat texture;Grey,1989
2. Problems of Relative Growth;Huxley,1932
3. The fine structure of the endomysium, perimysium and intermyofibrillar connections in muscle;Orcutt;Food Microstruct,1986
4. Collagen fibre arrangement in intramuscular connective tissue. Changes associated with muscle shortening and their possible relevance to raw meat toughness measurements;Rowe;J. Food Technol,1974
5. Collagen fibrils of the perimysium and endomysium of sheep semitendinos is muscle;Rowe;Meat Sci,1978