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

Mutungi, Gabriel, Purslow, Peter and Warkup, Chris (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
Depositing User: EPrints Services
Date Deposited: 25 Nov 2010 11:12
Last Modified: 21 Apr 2020 21:33
URI: https://ueaeprints.uea.ac.uk/id/eprint/14441
DOI: 10.1016/0309-1740(94)00054-B

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