The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
about
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
description
2019 nî lūn-bûn
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2019年の論文
@ja
2019年学术文章
@wuu
2019年学术文章
@zh
2019年学术文章
@zh-cn
2019年学术文章
@zh-hans
2019年学术文章
@zh-my
2019年学术文章
@zh-sg
2019年學術文章
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2019年學術文章
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name
The associations between prote ...... gin of the panelists and breed
@en
type
label
The associations between prote ...... gin of the panelists and breed
@en
prefLabel
The associations between prote ...... gin of the panelists and breed
@en
P2093
P1433
P1476
The associations between prote ...... gin of the panelists and breed
@en
P2093
Brigitte Picard
Claudia Terlouw
Ian Richardson
Jean-François Hocquette
P304
P356
10.1016/J.MEATSCI.2019.06.007
P577
2019-06-15T00:00:00Z