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  Search result  Your search for [subject]Meat science returned 3 records.  
 
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  Book Isoelectric variants of actin in raw and cooked meat.

by King, NLR.; England: Aplied Science Publishers Ltd.

Subject: Meat science; Myofibrillar proteins-raw meat; Proteins sources-meat; Muscle proteins.

  
     
Relevance: 14.36%
 
     
  Book Effects of pressure treatment on the ultrastructure of striated musle.

by Macfarlane, JJ.; England: Applied Science Publishers Ltd.

Subject: Muscles, striated-ultrastructure; Meat science; Hydrostatic pressure; Muscle myofibril.

  
     
Relevance: 10.76%
 
     
  Book The influence of the collagen fibre network of musnle on the compliance and tensile strength of musle samples subjected to loads at right angles to the musle fibre axis.

by Rowe, RWD.; England: Applied Science Publishers Ltd.

Subject: Musle; Animal products; Meat science; Fibre axis; Colagen fibre; Musle compliance.

  
     
Relevance: 9.32%
 
     
 
         
         
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