Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species

✍ Scribed by Montowska, Magdalena; Pospiech, Edward

• Book ID: 121477873
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 845 KB
• Volume: 136
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.09.072