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Meat Science|November 8, 2011
The non-sliding filaments of the sarcomereR H Locker
Journal of Ultrastructure Research|September 1, 1984
The N-lines of skeletal muscleR H Locker, D J Wild
Meat Science|November 8, 2011
'Ageing' of cold shortened meat depends on the criterionR H Locker, D J Wild
Meat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J Wild
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