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1
Q93122626-0279CED6-AE38-42CA-8D27-D3527A3C35AC
Q93122626-0279CED6-AE38-42CA-8D27-D3527A3C35AC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q93122626-0279CED6-AE38-42CA-8D27-D3527A3C35AC
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
P356
Q93122626-0279CED6-AE38-42CA-8D27-D3527A3C35AC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q93122626-0279CED6-AE38-42CA-8D27-D3527A3C35AC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
414fec0d73e8f875d87ace5bbc6df023dee242ea
P356
10.1016/J.MEATSCI.2019.06.007
http://www.w3.org/2001/XMLSchema#string
P356
J.MEATSCI.2019.06.007