Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture

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@article{0636a4fcae4e47b9aa6871069d274f00,

title = "Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture",

author = "Gabriel Mutungi and Peter Purslow and Chris Warkup",

year = "1995",

doi = "10.1016/0309-1740(94)00054-B",

language = "English",

volume = "40",

pages = "217--234",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Elsevier",

number = "2",

}