The strength and stiffness of perimysial connective tissue...

Meat Science 1989 Vol. 26; Iss. 4

The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle

Lewis, Graham J., Purslow, Peter P.
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Volume:
26
Year:
1989
Language:
english
DOI:
10.1016/0309-1740(89)90011-9
File:
PDF, 1.04 MB
english, 1989
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