articleTop 10% cited
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
Meat Science · 1983 · Vol. 8(4) · pp. 245–281
Gerald Offer✉(Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria)John Trinick(Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria)
Meat and Animal Product QualityProteins in Food SystemsPhysiological and biochemical adaptationsSwellingMyofibrilProtein filamentChemistryBiophysicsShrinkageCrystallographyMaterials scienceComposite materialBiochemistry
Citations
890
FWCI
7.00
field-weighted impact
References
47
Percentile
98%
vs. same field & year
Citations per year
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References
Electron microscope studies on the structure of natural and synthetic protein filaments from striated muscle
Journal of Molecular Biology · 1963 · 1,464 citations
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