Influence of epinephrine and calcium upon glycolysis, tenderness and shortening of sheep muscle

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Veröffentlicht in:Journal of food science 1973, Vol.38 (7), p.1124-1127
Hauptverfasser: Pearson, A.M, Carse, W.A, Davey, C.L, Locker, R.H, Hagyard, C.J, Kirton, A.H
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container_end_page 1127
container_issue 7
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container_title Journal of food science
container_volume 38
creator Pearson, A.M
Carse, W.A
Davey, C.L
Locker, R.H
Hagyard, C.J
Kirton, A.H
description
doi_str_mv 10.1111/j.1365-2621.1973.tb07218.x
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source Wiley Online Library Journals
subjects animal products
title Influence of epinephrine and calcium upon glycolysis, tenderness and shortening of sheep muscle
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