The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles

✍ Scribed by A.Q. Sazili; T. Parr; P.L. Sensky; S.W. Jones; R.G. Bardsley; P.J. Buttery

• Book ID: 116736383
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 478 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.06.021