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R E Jeacocke

Showing results (1-10 of 5) with videos related to

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Meat Science|November 9, 2011
The concentrations of free magnesium and free calcium ions both increase in skeletal muscle fibres entering Rigor mortisR E Jeacocke
Meat Science|November 8, 2011
The kinetics of rigor onset in beef muscle fibresR E Jeacocke
Biochimica Et Biophysica Acta|November 15, 1982
Calcium efflux during the cold-induced contraction of mammalian striated muscle fibresR E Jeacocke
Meat Science|November 8, 2011
The properties of glycerol-extracted Longissimus dorsi muscle fibres and myofibrils taken from beef carcasses during post-mortem conditioningR E Jeacocke, A Sayers, R T Tregear
The Histochemical Journal|July 1, 1991
The application of scanning confocal microscopy in cartilage researchS F Wotton, R E Jeacocke, R A Maciewicz, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
The concentrations of free magnesium and free calcium ions both increase in skeletal muscle fibres entering Rigor mortisR E Jeacocke
Meat Science|November 8, 2011
The kinetics of rigor onset in beef muscle fibresR E Jeacocke
Biochimica Et Biophysica Acta|November 15, 1982
Calcium efflux during the cold-induced contraction of mammalian striated muscle fibresR E Jeacocke
Meat Science|November 8, 2011
The properties of glycerol-extracted Longissimus dorsi muscle fibres and myofibrils taken from beef carcasses during post-mortem conditioningR E Jeacocke, A Sayers, R T Tregear
The Histochemical Journal|July 1, 1991
The application of scanning confocal microscopy in cartilage researchS F Wotton, R E Jeacocke, R A Maciewicz, et al.
Pageof 1