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Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles

Muhan Zhang1, Daoying Wang2, Xinglian Xu3

  • 1Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed

Keywords:
Drip lossGooseLabel-freeMeat qualityPRMProteomics

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