ULTRASTRUCTURAL CHANGES DURING AUTOLYSIS OF RED AND WHITE PORCINE MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb14456.x/fullpdf
Reference22 articles.
1. Red and White Fiber Content and Associated Post-Mortem Properties of Seven Porcine Muscles
2. A Comparison of the Light and Dark Portions of a Striated Muscle
3. Red cell hydrolases
4. Ca2+-SPECIFIC REMOVAL OF Z LINES FROM RABBIT SKELETAL MUSCLE
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