Small heat shock proteins and their role in meat tenderness: a review.
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Genome-Wide Detection of CNVs and Their Association with Meat Tenderness in Nelore CattleProteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium.Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate.Effect of Bacillus subtilis Natto on Meat Quality and Skatole Content in TOPIGS PigsA network-based approach for predicting Hsp27 knock-out targets in mouse skeletal muscles.A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens.Early post mortem expression of genes related to tenderization in two Italian Simmental young bulls' skeletal muscles differing in contractile type.Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect.Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle
P2860
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P2860
Small heat shock proteins and their role in meat tenderness: a review.
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article científic
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article scientifique
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articol științific
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articolo scientifico
@it
artigo científico
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artigo científico
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artigo científico
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artikel ilmiah
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artikull shkencor
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artículo científico
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name
Small heat shock proteins and their role in meat tenderness: a review.
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type
label
Small heat shock proteins and their role in meat tenderness: a review.
@en
prefLabel
Small heat shock proteins and their role in meat tenderness: a review.
@en
P2093
P1433
P1476
Small heat shock proteins and their role in meat tenderness: a review
@en
P2093
P356
10.1016/J.MEATSCI.2013.06.008
P50
P577
2013-06-16T00:00:00Z