Omics integrating physical techniques: Aged Piedmontese meat analysis

Author:

Lana Alessandro,Longo Valentina,Dalmasso AlessandraORCID,D’Alessandro Angelo,Bottero Maria Teresa,Zolla Lello

Funder

Fondazione Cassa di Risparmio di Cuneo

GENZOOT

Italian Ministry of Agricultural, Food and Forestry Policies

Nutrigenomicamediterranea: dalla nutrizione molecolare alla valorizzazione dei prodotti tipici della dieta mediterranea – NUME

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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2. Final version of reference methods for water holding capacity in meat and meat products. Procedures recommended by an OECD working group;Barton-Gade,1994

3. Postmortem muscle cells die through apoptosis;Becila;European Food Research Technology,2010

4. Death versus survival: Functional interaction between the apoptotic and stress-inducible heat shock protein pathways;Beere;Journal of Clinical Investigation,2005

5. Glutamate and the UMAMI taste: Sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years;Bellisle;Neuroscience Biobehavioral Reviews,1999

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