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Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach.
Dutaud, D; Aubry, L; Guignot, F; Vignon, X; Monin, G; Ouali, A.
Affiliation
  • Dutaud D; Meat Research Station, INRA-Theix, 63122 Saint Genès Champanelle, France.
Meat Sci ; 74(2): 337-44, 2006 Oct.
Article in En | MEDLINE | ID: mdl-22062844
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2006 Document type: Article Affiliation country: Francia Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2006 Document type: Article Affiliation country: Francia Country of publication: Reino Unido