Mechanisms of beef carcass tenderness

被引：0
|
作者：
John-Son, R. [1 ]
Sawdy, J. [1 ]
Reddish, J. M. [1 ]
Updike, M. S. [1 ]
Wick, M. [1 ]
机构：
[1] Ohio State Univ, Columbus, OH 43210 USA
来源：
POULTRY SCIENCE | 2004年 / 83卷
关键词：
proteomic fingerprinting; beef tenderness; myosin light chain;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：134 / 135
页数：2
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