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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
Animals, Free Full-Text
Foods, Free Full-Text