Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril (Q82350968)
Jump to navigation
Jump to search
scientific article published on 01 January 1984
Language | Label | Description | Also known as |
---|---|---|---|
English | Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril |
scientific article published on 01 January 1984 |
Statements
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril (English)
R H Locker