10.1023/a:1006957323917-Reference-Cited by-同舟云学术

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10.1023/a:1006957323917

Published:1999 Issue:1/2 Volume:195 Page:37-46
ISSN:0300-8177
Container-title:Molecular and Cellular Biochemistry
language:
Short-container-title:

Author:

Küchenmeister Ulrich,Kuhn Gerda,Wegner Jochen,Nürnberg Gerd,Ender Klaus

Publisher

Springer Science and Business Media LLC

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,General Medicine

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms;Meat Science;2023-12

2. Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers;Journal of the Science of Food and Agriculture;2017-09-14

3. Genetic Factors Affecting Pork Quality: Halothane and Rendement Napole Genes;Animal Biotechnology;2016-11-17

4. Role of Mitochondria on Muscle Cell Death and Meat Tenderization;Recent Patents on Endocrine, Metabolic & Immune Drug Discovery;2013-03-01

5. Meat and Fish;2013

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