Red and White Fiber Content and Associated Post-Mortem Properties of Seven Porcine Muscles

✍ Scribed by G. R. BEECHER; R. G. CASSENS; W. G. HOEKSTRA; E. J. BRISKEY

• Book ID: 108797235
• Publisher: Institute of Food Technologists
• Year: 1965
• Tongue: English
• Weight: 710 KB
• Volume: 30
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1965.tb01872.x