Functional Properties of the Myofibrillar System and Their Measurements
Author:
Publisher
Elsevier
Reference346 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products
2. Freezing rate effects on the drip loss of frozen beef
3. THE MYOFILAMENT LATTICE: STUDIES ON ISOLATED FIBERS
4. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality
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