Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig Longissimus thoracis and psoas major Muscles During Postmortem Aging

Data publikacji: 28 sty 2020

Zakres stron: 231 - 243

Otrzymano: 05 cze 2019

Przyjęty: 12 wrz 2019

DOI: https://doi.org/10.2478/aoas-2019-0062

Słowa kluczowe

cold storage, myosin heavy chain isoforms, protein degradation, meat quality, pig

© 2020 Dorota Wojtysiak, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.