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Contribution of major structural changes in myofibrils to rabbit meat tenderisation during ageing

✍ Scribed by José A Mestre Prates; Fernando J.S Garcia e Costa; António Mário R Ribeiro; António A Dias Correia

Book ID: 117496362
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 344 KB
Volume: 61
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(01)00175-9

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