Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
| Image |  |
|---|---|
| Description | scientific article published in November 2009 |
| Author/s | |
| Publication date | November 1, 2009 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |