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 - 2011
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/etd-180810-682
Subject(s) - carnosine , palatability , creatine , anserine , marbled meat , longissimus , creatinine , longissimus muscle , food science , chemistry , biology , zoology , biochemistry , amino acid , histidine
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