The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles

• Nicholas Light

• Anne E. Champion

• Charles Voyle

• Allen J. Bailey

収録刊行物

• Meat Science

  Meat Science 13 (3), 137-149, 1985-01

  Elsevier BV

キーワード

• Food Science

詳細情報

• CRID: 1362262945895405440
• NII論文ID: 30009505315
• DOI: 10.1016/0309-1740(85)90054-3
• ISSN: 03091740
• Web Site: https://api.elsevier.com/content/article/PII:0309174085900543?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:0309174085900543?httpAccept=text/plain
• データソース種別:
  • Crossref
  • CiNii Articles