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M L Bax

Showing results (1-10 of 3) with videos related to

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Poultry Science|December 21, 2011
Proteomic profile evolution during steatosis development in ducksM L Bax, C Chambon, N Marty-Gasset, et al.
Meat Science|April 27, 2010
Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperatureA Promeyrat, M L Bax, S Traoré, et al.
Food Chemistry|December 1, 2012
Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markersM-L Bax, T Sayd, L Aubry, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Poultry Science|December 21, 2011
Proteomic profile evolution during steatosis development in ducksM L Bax, C Chambon, N Marty-Gasset, et al.
Meat Science|April 27, 2010
Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperatureA Promeyrat, M L Bax, S Traoré, et al.
Food Chemistry|December 1, 2012
Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markersM-L Bax, T Sayd, L Aubry, et al.
Pageof 1