Effects of neck-arm restraint suspension of beef carcasses on meat quality and proteome of different muscles during post-mortem aging
收藏Figshare2021-09-12 更新2026-04-08 收录
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https://figshare.com/articles/dataset/Effects_of_neck-arm_restraint_suspension_of_beef_carcasses_on_meat_quality_and_proteome_of_different_muscles_during_post-mortem_aging/16608169
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资源简介：
The proteome of 18 longissimus dorsi samples with NR and AT suspensions across three post-mortem stages of 1 d, 7d and 14 by TMT.
提供机构：
Cai, Wentao
创建时间：
2021-09-12
