Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

G. Gandolfi, L. Pomponio, P. Ertbjerg, A. H. Karlsson, L. Nanni Costa, R. Lametsch, V. Russo, R. Davoli

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftMeat Science
Volym88
Sidor (från-till)694-700
Antal sidor7
ISSN0309-1740
DOI
StatusPublicerad - 2011
Externt publiceradJa
MoE-publikationstypA1 Tidskriftsartikel-refererad

Citera det här

Gandolfi, G. ; Pomponio, L. ; Ertbjerg, P. ; Karlsson, A. H. ; Costa, L. Nanni ; Lametsch, R. ; Russo, V. ; Davoli, R. / Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality. I: Meat Science. 2011 ; Vol. 88. s. 694-700.
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title = "Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality",
author = "G. Gandolfi and L. Pomponio and P. Ertbjerg and Karlsson, {A. H.} and Costa, {L. Nanni} and R. Lametsch and V. Russo and R. Davoli",
year = "2011",
doi = "10.1016/j.meatsci.2011.02.031",
language = "English",
volume = "88",
pages = "694--700",
journal = "Meat Science",
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Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality. / Gandolfi, G.; Pomponio, L.; Ertbjerg, P.; Karlsson, A. H.; Costa, L. Nanni; Lametsch, R.; Russo, V.; Davoli, R.

I: Meat Science, Vol. 88, 2011, s. 694-700.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

AU - Gandolfi, G.

AU - Pomponio, L.

AU - Ertbjerg, P.

AU - Karlsson, A. H.

AU - Costa, L. Nanni

AU - Lametsch, R.

AU - Russo, V.

AU - Davoli, R.

PY - 2011

Y1 - 2011

U2 - 10.1016/j.meatsci.2011.02.031

DO - 10.1016/j.meatsci.2011.02.031

M3 - Article

VL - 88

SP - 694

EP - 700

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -