Application of proteomics to understand the molecular mechanisms behind meat quality
- Author
- HOLLUNG, Kristin1 ; VEISETH, Eva1 ; XIAOHONG JIA1 2 ; FAERGESTAD, Ellen Mosleth1 ; HILDRUM, Kjell Ivar1
[1] Matforsk AS. Osloveien 1, 1430 Ås, Norway
[2] Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway - Conference title
- 53rd International Congress of Meat Science and Technology (53rd ICoMST), 5-10 August 2007, Beijing, China
- Conference name
- ICoMST International Congress of Meat Science and Technology (53 ; Beijing 2007-08-05)
- Author (monograph)
- ZHOU, Guanghong (Editor)1
[1] Nanjing Agricultural University, Nanjing, 210095, China - Source
Meat science. 2007, Vol 77, Num 1, pp 97-104, 8 p ; ref : 1 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- 2-DE Mass spectrometry Muscle proteome Protein fractionation Proteome analysis Proteomics Two-dimensional electrophoresis
- Keyword (fr)
- Fractionnement Muscle Mécanisme Produit carné Protéine Qualité Spectrométrie masse Viande
- Keyword (en)
- Fractionation Muscle Mechanism Meat product Protein Quality Mass spectrometry Meat
- Keyword (es)
- Fraccionamiento Músculo Mecanismo Producto de carne Proteína Calidad Espectrometría masa Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18956125
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2007.03.018 
https://dx.doi.org/10.1016/j.meatsci.2007.03.018
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