International Journal of Agriculture Sciences
Volume-3   Issue-3

VLAD BRUMFELD, DAVID E GERRARD. DIFFERENCES IN THREE-DIMENSIONAL STRUCTURE REVEALED BY HIGH RESOLUTION MICRO X-RAY TOMOGRAPHY ARE RELATED TO FRESH AND COOKED MEAT TENDERNESS. International Journal of Agriculture Sciences. 2011; 3(3):140-144. http://dx.doi.org/10.9735/0975-3710.3.3.140-144