1.
Egyptian Journal of Food Science. 1997; 25 (2-3): 425-431
in English
| IMEMR
| ID: emr-44501
ABSTRACT
Connective tissue studies in muscle are facilitated by a new maceration technique which preferentially reduces the birefringence of muscle fibres while maintaining that of collagen. The method is applied successfully in the study of the perimysial and endomysial components of raw muscle from the semimembranosus of beef