Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2007

Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat

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Food engineering

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Submitted on : Saturday, May 30, 2020-11:33:28 AM

Last modification on : Saturday, February 25, 2023-4:05:07 AM

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hal-02658034 , version 1 (30-05-2020)

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Elisabeth Laville, Thierry Sayd, Claudia C. Terlouw, Christophe C. Chambon, Marie M. Damon, et al.. Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat. Journal of Agricultural and Food Chemistry, 2007, 55, pp.5834-5841. ⟨10.1021/jf070462x⟩. ⟨hal-02658034⟩

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