The Skinned Fiber Technique as a Potential Method for Study of Muscle as a Food

Authors

Thomas J. Eddinger, Marquette UniversityFollow

Document Type

Article

Language

eng

Format of Original

4 p.

Publication Date

1986

Publisher

Scanning Microscopy International

Source Publication

Food Microstructure

Source ISSN

0730-5419

Comments

Food Microstructure, Vol. 5, No. 2 (1986): 193-196. Publisher's link.

Recommended Citation

Eddinger, Thomas J., "The Skinned Fiber Technique as a Potential Method for Study of Muscle as a Food" (1986). Biological Sciences Faculty Research and Publications. 197.
https://epublications.marquette.edu/bio_fac/197