Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
| Autor: | Yang, Tianyi, Yang, Yamin, Zhang, Peng, Li, Weitao, Ge, Qingfeng, Yu, Hai, Wu, Mangang, Xing, Lidong, Qian, Zhiyu, Gao, Fan, Liu, Rui |
|---|---|
| Zdroj: | In Food Chemistry 15 November 2023 426 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect