Cite
HARVARD Citation
Khalid, W. et al. (2022). Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle. International journal of food properties. 25 (1), pp. 375-390. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Khalid, W. et al. (2022). Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle. International journal of food properties. 25 (1), pp. 375-390. [Online].