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

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https://hal.inrae.fr/hal-02658034
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Submitted on : Saturday, May 30, 2020 - 11:33:28 AM
Last modification on : Friday, December 3, 2021 - 7:48:02 AM

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Elisabeth Laville, Thierry Sayd, Claudia Terlouw, Christophe Chambon, Marie 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, American Chemical Society, 2007, 55, pp.5834-5841. ⟨10.1021/jf070462x⟩. ⟨hal-02658034⟩

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