Meat - Quality.

Meat biotechnology by: (Electronic resources)

Applied muscle biology and meat science by: (Electronic resources)

Emerging technologies in meat processingproduction, processing and technology / by: (Electronic resources)

Red meat science and production.Volume 1,The consumer and extrinsic meat character by: (Electronic resources)

Red meat science and production.Volume 2,Intrinsic meat character by: (Electronic resources)

Protein phosphorylation and meat quality by: (Electronic resources)

Chemistry.

Chemistry/Food Science, general.

Enzymology.

Meat

Muscles

Meat industry and trade

Vertebrates.

Food

Meat industry and trade.

Protein kinases.

Protein Science.

Meat animals

Biotechnology.

Biomedical Engineering/Biotechnology.

Phosphoprotein phosphatases.

Food Science.