✦ LIBER ✦
Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach
✍ Scribed by D. Dutaud; L. Aubry; F. Guignot; X. Vignon; G. Monin; A. Ouali
- Book ID
- 116736830
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 519 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0309-1740
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