Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization (Q82389598)
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scientific article published on 01 January 1996
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization |
scientific article published on 01 January 1996 |
Statements
Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization (English)