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R H Locker

Showing results (11-20 of 16) with videos related to

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Journal of Ultrastructure Research|July 1, 1976
Histology of highly-stretched beef muscle. IV. Evidence for movement of gap filaments through the Z-line, using the N2-line and M-line as markersR H Locker, N G Leet
Journal of the Science of Food and Agriculture|October 1, 1973
A prolonged pre-rigor condition in aerobic surfaces of ox muscleN G Leet, R H Locker
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.
Advances in Food Research|January 1, 1975
New concepts in meat processingR H Locker, C L Cavey, P M Nottingham, et al.
Pageof 2

Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
Journal of Ultrastructure Research|July 1, 1976
Histology of highly-stretched beef muscle. IV. Evidence for movement of gap filaments through the Z-line, using the N2-line and M-line as markersR H Locker, N G Leet
Journal of the Science of Food and Agriculture|October 1, 1973
A prolonged pre-rigor condition in aerobic surfaces of ox muscleN G Leet, R H Locker
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.
Advances in Food Research|January 1, 1975
New concepts in meat processingR H Locker, C L Cavey, P M Nottingham, et al.
Pageof 2