Influence of temperature and pH on the force development and shortening velocity in skinned muscle fibres from fish.

Mutungi, GM and Johnston, IA (1988) Influence of temperature and pH on the force development and shortening velocity in skinned muscle fibres from fish. Fish Physiology and Biochemistry, 5. pp. 257-262. ISSN 1573-5168

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Item Type: Article
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
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Depositing User: EPrints Services
Date Deposited: 25 Nov 2010 11:12
Last Modified: 24 Jul 2019 18:22
URI: https://ueaeprints.uea.ac.uk/id/eprint/14433
DOI: 10.1007/BF01874803

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