Open AccessEndpoint Temperature Influences Sarcoplasmic Proteome Profile of Cooked Beef Longissimus Lumborum
Author(s) -
Ana Paula Amaral de Alcântara Salim,
Surendranath P. Suman,
S. Li,
Y. Wang,
Jin Chen,
Haining Zhu,
Carlos Adam ConteJúnior
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0154
Subject(s) - myoglobin , chemistry , food science , sarcoplasm , denaturation (fissile materials) , palatability , proteome , longissimus , chromatography , biochemistry , zoology , biology , endoplasmic reticulum , nuclear chemistry
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