The ¤effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

M. Christensen, P. P. Purslow, L. Melchior Larsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{b8f8d5c0a1b911ddb6ae000ea68e967b,

title = "The ¤effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue",

author = "M. Christensen and Purslow, {P. P.} and {Melchior Larsen}, L.",

year = "2000",

language = "English",

volume = "55",

pages = "301--307",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}