Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle (vol 127, pg 183, 2010)

Choi, Y. M.; Lee, S. H.; Choe, J. H.; Rhee, M. S.; Lee, S. K.; Joo, S. T.; Kim, B. C.

doi:10.1016/j.livsci.2010.03.014

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Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle (vol 127, pg 183, 2010)

Authors: Choi, Y. M.; Lee, S. H.; Choe, J. H.; Rhee, M. S.; Lee, S. K.; Joo, S. T.; Kim, B. C.

Issue Date: 6월-2010

Publisher: ELSEVIER SCIENCE BV

Citation: LIVESTOCK SCIENCE, v.131, no.1, pp.148 - 148

Indexed: SCIE
SCOPUS

Journal Title: LIVESTOCK SCIENCE

Volume: 131

Number: 1

Start Page: 148

End Page: 148

URI: https://scholar.korea.ac.kr/handle/2021.sw.korea/116422

DOI: 10.1016/j.livsci.2010.03.014

ISSN: 1871-1413

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Appears in Collections: College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles

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