Cite
HARVARD Citation
Starkey, C. et al. (2017). The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris. Meat science. pp. 18-21. [Online].
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Starkey, C. et al. (2017). The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris. Meat science. pp. 18-21. [Online].