Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue

✍ Scribed by E. J. BRISKEY; J. WISMER-PEDERSEN

• Book ID: 108795719
• Publisher: Institute of Food Technologists
• Year: 1961
• Tongue: English
• Weight: 896 KB
• Volume: 26
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1961.tb01658.x