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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/31255
DC FieldValueLanguage
dc.contributor.authorAlessandro, D. A.en
dc.contributor.authorC.en
dc.contributor.authorRinalduccien
dc.contributor.authorS.en
dc.contributor.authorMirasoleen
dc.contributor.authorFaillaen
dc.contributor.authorMarrocco, C.en
dc.contributor.authorRinalducci, Saraen
dc.contributor.authorMirasole, C.en
dc.contributor.authorFailla, S.en
dc.contributor.authorZolla, Lelloen
dc.contributor.authorD'alessandroen
dc.contributor.authorA.en
dc.contributor.authorMarroccoen
dc.date.accessioned2020-10-20T22:46:41Z-
dc.date.available2020-10-20T22:46:41Z-
dc.date.issued2012en
dc.identifier.urihttp://hdl.handle.net/2067/31255-
dc.titleChianina beef tenderness investigated through integrated Omicsen
dc.typearticleen
dc.identifier.doi10.1016/j.jprot.2012.03.052en
dc.identifier.scopus2-s2-84863834679en
dc.identifier.isi307023900014en
dc.identifier.isi0en
dc.relation.issn18743919en
dc.relation.journalJOURNAL OF PROTEOMICSen
dc.relation.firstpage4381en
dc.relation.lastpage4398en
dc.relation.numberofpages18en
dc.relation.conferencenameJOURNAL OF PROTEOMICSen
dc.relation.volume75en
dc.relation.issue75en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1874-3919-
crisitem.journal.anceE194770-
Appears in Collections:A1. Articolo in rivista
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