Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle.

Ngapo, T.M., Berge, P., Culioli, J., Dransfield, E., De Smet, S., and Claeys, E. (2002). "Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle.", Meat Science, 61(1), pp. 91-102.