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    • Marqueurs biologiques de la qualité de la viande 

      Boudida, Yasmine; Boudjellal, Abdelghani (جامعة الإخوة منتوري قسنطينة, 2017-10-16)
      The tenderizing of meat is an apoptotic phenomenon with post-mortem proteolytic degradation involving caspases. The dynamic control of caspases is modulated by changes in the physicochemical conditions of the cell and ...