Use of Liquid Isoelectric Focusing (Offgel) to Study Changes in Muscle Proteome During Bovine Meat Ageing

in 63rd International Congress of Meat Science and Technology
Autor:innen:
L.R. Beldarrain 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC). 46980 Paterna (Valencia), Spain
2Lascaray Research Centre (UPV-EHU). Avda. Miguel de Unamuno 3.01006 Vitoria-Gasteiz, Spain

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N. Aldai 2Lascaray Research Centre (UPV-EHU). Avda. Miguel de Unamuno 3.01006 Vitoria-Gasteiz, Spain

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E. Sentandreu 3Instituto de Investigación Sanitaria La Fe. Avda. Fernando Abril Martorell 106 Torre A. 46026 Valencia, Spain; ciesen@iata.csic.es

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M.A. Sentandreu 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC). 46980 Paterna (Valencia), Spain

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Art:
Kapitel
Seiten:
840–841
DOI:
https://doi.org/10.3920/9789086868605_375

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