1.
Egyptian Journal of Food Science. 1997; 25 (2-3): 425-431
en Inglés
| IMEMR
| ID: emr-44501
RESUMEN
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