Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios - Investigations using RT-PCR techniqueal

• Autores: A.M. Ahhmed, Ceyda Biriik
• Localización: Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 3, 2015, págs. 65-70
• Idioma: inglés
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