Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed
Peter Purslow (See Meat Science 144 (2018) 127-134)
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed
Peter Purslow (See Meat Science 144 (2018) 127-134)