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G J Daines

Showing results (1-10 of 3) with videos related to

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Meat Science|November 8, 2011
Tensile properties of cooked beef in relation to rigor temperature and tendernessR H Locker, D J Wild, G J Daines
Journal of Ultrastructure Research|May 1, 1976
Histology of highly-stretched beef muscle. III. Abnormal contraction patterns in ox muscle, produced by overstretching during prerigor blandingR H Locker, G J Daines, N G Leet
Meat Science|November 8, 2011
Meat tenderness and the gap filamentsR H Locker, G J Daines, W A Carse, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Tensile properties of cooked beef in relation to rigor temperature and tendernessR H Locker, D J Wild, G J Daines
Journal of Ultrastructure Research|May 1, 1976
Histology of highly-stretched beef muscle. III. Abnormal contraction patterns in ox muscle, produced by overstretching during prerigor blandingR H Locker, G J Daines, N G Leet
Meat Science|November 8, 2011
Meat tenderness and the gap filamentsR H Locker, G J Daines, W A Carse, et al.
Pageof 1