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    Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

    Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle by Yi-min ZHANG, Xiu-ze ZHANG, Tian-tian WANG, David L. Hopkins, Yan-wei MAO, Rong-rong LIANG, Guang-fu YANG, Xin LUO, Li-xian ZHU

    Published 2018-09-01
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