MUSCLE SAMPLES FOR SCANNING ELECTRON MICROSCOPY: PREPARATIVE TECHNIQUES AND GENERAL MORPHOLOGY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00741_41_4.x/fullpdf
Reference18 articles.
1. Ultrastructural postmortem changes in normal and low quality porcine muscle fibers;Dutson;J. Food Sci.,1974
2. Catheptic activity, textural properties, and surface ultrastructure of postmortem beef muscle;Eino;J. Food Sci,1973
3. Heald , C.W. 1971
4. A comparison of shortening and Z-line degradation in postmortem bovine, porcine, rabbit muscle;Henderson;Am. J. Anat.,1970
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3. Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle;Journal of Food Science;1995-05
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