Publicación:
El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.

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dc.contributor.authorCoria, María S.spa
dc.contributor.authorCarranza, Pedro G.spa
dc.contributor.authorPalma, Gustavo A.spa
dc.date.accessioned2018-01-10 00:00:00
dc.date.accessioned2022-07-01T21:00:50Z
dc.date.available2018-01-10 00:00:00
dc.date.available2022-07-01T21:00:50Z
dc.date.issued2018-01-10
dc.format.mimetypeapplication/pdfspa
dc.format.mimetypeapplication/xmlspa
dc.identifier.doi10.21897/rmvz.1247
dc.identifier.eissn1909-0544
dc.identifier.issn0122-0268
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/5930
dc.identifier.urlhttps://doi.org/10.21897/rmvz.1247
dc.language.isospaspa
dc.publisherUniversidad de Córdobaspa
dc.relation.bitstreamhttps://revistamvz.unicordoba.edu.co/article/download/1247/pdf
dc.relation.bitstreamhttps://revistamvz.unicordoba.edu.co/article/download/1247/2485
dc.relation.citationeditionNúm. 1 , Año 2018 : Revista MVZ Córdoba Volumen 23(1) Enero-abril 2018spa
dc.relation.citationendpage6536
dc.relation.citationissue1spa
dc.relation.citationstartpage6523
dc.relation.citationvolume23spa
dc.relation.ispartofjournalRevista MVZ Córdobaspa
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dc.sourcehttps://revistamvz.unicordoba.edu.co/article/view/1247spa
dc.subjectBovinaeeng
dc.subjectMolecular Markerseng
dc.subjectTendernesseng
dc.subjectBovinosspa
dc.subjectmarcadores molecularesspa
dc.subjectternezaspa
dc.titleEl sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.spa
dc.title.translatedCalpain System in meat tenderization: A molecular approacheng
dc.typeArtículo de revistaspa
dc.typeJournal articleeng
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