Open AccessConcentrations of creatine, creatinine, carnosine, and anserine in bovine longissimus muscle and their correlations with carcass and palatability traits
Author(s) -
Qi Liu
Publication year - 2018
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/etd-180810-682
Subject(s) - carnosine , palatability , anserine , longissimus muscle , creatine , longissimus , myoglobin , biology , food science , zoology , endocrinology , biochemistry , enzyme , histidine