Influence of the Spatial Organization of the Perimysium on Beef Tenderness

Gespeichert in:

Autor*in:	Sifre, L. [verfasserIn] Berge, P. Engel, E. Martin, J.-F. Bonny, J.-M. Listrat, A. Taylor, R. Culioli, J.

Format:	Artikel

Erschienen:	2005

Umfang:	10

Übergeordnetes Werk:	Enthalten in: Journal of agricultural and food chemistry - Columbus, Ohio : American Chemical Soc., 1953, 53(2005), 21, Seite 8390-8399
Übergeordnetes Werk:	volume:53 ; year:2005 ; number:21 ; pages:8390-8399 ; extent:10

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Influence of the Spatial Organization of the Perimysium on Beef Tenderness

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