Involvement of Apoptosis in Meat Quality Attributes Using the Callipyge Lamb Model: I. the Omics Approach

于63rd International Congress of Meat Science and Technology
著者：
D. Ma 1Department of Animal Sciences, Purdue University, West Lafayette, USA

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M. Penick 1Department of Animal Sciences, Purdue University, West Lafayette, USA

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B.R. Cooper 2Bindley Bioscience Center, Purdue University, West Lafayette, USA

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J.-H. Oh 3Department of Statistics, Purdue University, West Lafayette, USA

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H. Chun 3Department of Statistics, Purdue University, West Lafayette, USA

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J.N. Waddell 4Department of Animal Science & Veterinary Technology, Tarleton State University, Stephenville, TX, USA; bradkim@purdue.edu

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C.A. Bidwell 1Department of Animal Sciences, Purdue University, West Lafayette, USA

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Y.H. Brad Kim 1Department of Animal Sciences, Purdue University, West Lafayette, USA

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类型:
章节
Page Range:
885–886
DOI:
https://doi.org/10.3920/9789086868605_397

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