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Jean-Francois HOCQUETTE
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- jean-francois-hocquette
- 0000-0003-2409-3881
- Google Scholar : https://scholar.google.fr/citations?hl=fr&user=R4WRAEcAAAAJ&view_op=list_works&sortby=pubdate
- IdRef : 079209173
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Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderizationJournal of Agricultural and Food Chemistry, 2009, 57 (22), pp.10755-10764. ⟨10.1021/jf901949r⟩
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hal-02663751v1
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