Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values
- Fuente-Garcia, C.
- Sentandreu, E.
- Aldai, N.
- Oliván, M.
- Sentandreu, M.Á.
ISSN: 1615-9861, 1615-9853
Datum der Publikation: 2020
Ausgabe: 20
Nummer: 12
Art: Artikel
