Agricultural and Food SciencesChemistry
The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products
G. Offer, P. Knight, R. Jeacocke, R. Almond, Tony Cousins, J. Elsey, Nick Parsons, A. Sharp, R. Starr, P. Purslow
Abstract
Abstract is not available.
Citation format
OFFER, G., et al. The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Structure-Netherlands, 1989, 8: 17.