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Light microscopy images of chicken Pectoralis muscle after stewing

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Light micrographs of longitudinal and transversal sections of skeletal

Representative transmission electron microscopy images for sarcomere

PDF) Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

Muscle fibers of the pectoralis major muscle stained with hematoxylin

Huhu WANG, Professor, PhD, Nanjing Agricultural University, Nanjing, NAU, College of Food Science and Technology

PDF) Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes of myofibrillar protein

PDF) Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes of myofibrillar protein

Muscle fibers of the pectoralis major muscle stained with hematoxylin

Xiao LI, Nanjing Agricultural University, Nanjing, NAU, College of Food Science and Technology

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