ULTRASTRUCTURAL ANALYSIS OF MEAT QUALITY AS INFLUENCED BY COOKING METHOD

conference contribution

posted on 2024-06-05, 03:20 authored by CS WILLIAMS, JW WILLIAMS, RA CHUNG

ULTRASTRUCTURAL ANALYSIS OF MEAT QUALITY AS INFLUENCED BY COOKING METHOD

History

Volume

3

Pagination

461-461

ISSN

0741-0581

Language

English

Author URL

https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:A1986C620400017&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

Publication classification

E3.1 Extract of paper

Title of proceedings

JOURNAL OF ELECTRON MICROSCOPY TECHNIQUE

Issue

4

Publisher

WILEY-LISS

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Keywords

Science & Technology Life Sciences & Biomedicine Technology Biology Microscopy Life Sciences & Biomedicine - Other Topics

Licence

All Rights Reserved

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