Post mortem evolution of muscle proteome and relationship with tenderness of beef meat. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Conference Papers Year : 2008

Post mortem evolution of muscle proteome and relationship with tenderness of beef meat.

Elisabeth Laville
  • Function : Author
  • PersonId : 1132454
Thierry Sayd
C. Chambon
Bruno Meunier
CV
Jacques Lepetit
  • Function : Author
Gilles G. Renand
  • Function : Author
Station de Génétique Quantitative et Appliquée
Jean-François J.-F. Hocquette
CV

Domains

Life Sciences [q-bio]

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02813320

Submitted on : Saturday, June 6, 2020-11:18:47 AM

Last modification on : Tuesday, September 24, 2024-2:58:22 PM

No file

Dates and versions

hal-02813320 , version 1 (06-06-2020)

Identifiers

  • HAL Id : hal-02813320 , version 1
  • PRODINRA : 3419

Cite

Elisabeth Laville, Thierry Sayd, C. Chambon, Bruno Meunier, Jacques Lepetit, et al.. Post mortem evolution of muscle proteome and relationship with tenderness of beef meat.. 25ème Congrès Société Française Electrophorèse et Analyse Protéomique, Oct 2008, Tours, pp.Inconnu. ⟨hal-02813320⟩

Export

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

INRA INRAE GENETIQUE_ANIMALE
8 View
0 Download

Share

More