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Structural changes in collagen and aggrecan during extended aging may improve beef tenderness.
Koulicoff, Larissa A; Chun, Colin K Y; Hammond, Peang A; Jeneske, Haley; Magnin-Bissel, Geraldine; O'Quinn, Travis G; Zumbaugh, Morgan D; Chao, Michael D.
Afiliación
  • Koulicoff LA; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
  • Chun CKY; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
  • Hammond PA; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
  • Jeneske H; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
  • Magnin-Bissel G; Kansas State University, Department of Anatomy and Physiology, Manhattan, KS 66506, USA.
  • O'Quinn TG; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
  • Zumbaugh MD; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
  • Chao MD; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA. Electronic address: mdchao@ksu.edu.
Meat Sci ; 201: 109172, 2023 Jul.
Article en En | MEDLINE | ID: mdl-37003165
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Colágeno / Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Colágeno / Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido