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 |
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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 |
format | Article |
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fulltext | fulltext |
identifier | ISSN: 0022-1147 |
ispartof | Journal of food science, 1973, Vol.38 (7), p.1124-1127 |
issn | 0022-1147 1750-3841 |
language | eng |
recordid | cdi_fao_agris_US201303120185 |
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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