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Composición anatómica de la carne

Subtitle: Caracteres diferenciales
Author: Lan, Damián
1901
 
Document type: Articulo

Abstract

La carne, propiamente dicha, se compone de fibras estriadas ó manojos primitivos que se hallan circundados por los elementos que constituyen el tegído muscular: sarcolema, núcleos y substancia musculosa.

General information

Issue date: 1901
Document language: Spanish
Journal: Revista de la Facultad de Agronomía y Veterinaria; vol. 5, no. 1
Origin: Facultad de Ciencias Agrarias y Forestales
Pages: 19-20
xmlui.dri2xhtml.METS-1.0.item-dc-subject: Carne ; carne bovina ; Anatomía
Subjects: Ciencias Veterinarias

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Created: 27 de mayo de 2022
Available since: 27 de mayo de 2022
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