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Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach

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https://hal.inrae.fr/hal-02657149
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Submitted on : Saturday, May 30, 2020 - 12:39:22 AM
Last modification on : Thursday, August 5, 2021 - 3:51:49 AM

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  • HAL Id : hal-02657149, version 1
  • PRODINRA : 10366

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D. Dutaud, Laurent Aubry, Florence Guignot, Xavier Vignon, Gabriel Monin, et al.. Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach. Meat Science, Elsevier, 2006, 74 (2), pp.337-344. ⟨hal-02657149⟩

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