Meat tenderness and the sliding-filament hypothesis
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 9 (2), 129-139
- https://doi.org/10.1111/j.1365-2621.1974.tb01756.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- The Mechanism of Muscular ContractionScientific American, 1965
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- Electron microscope studies on the structure of natural and synthetic protein filaments from striated muscleJournal of Molecular Biology, 1963
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