Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture.

Mutungi, GM, Purslow, PP and Warkup, C (1995) Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture. Meat Science, 40 (2). pp. 217-234. ISSN 1873-4138

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Item Type: Article
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
University of East Anglia > Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Science
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Depositing User: EPrints Services
Date Deposited: 25 Nov 2010 11:12
Last Modified: 25 Jul 2018 08:13
URI: https://ueaeprints.uea.ac.uk/id/eprint/14441
DOI: 10.1016/0309-1740(94)00054-B

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