Proteomic comparison of breast, leg, and thigh meat from turkey (Meleagris gallopavo)

ABSTRACT: The proteomes of breast, leg, and thigh meat from turkey were compared using label-free methods.

OTHER RELATED OMICS DATASETS IN: MODEL1109130000 MODEL1909260003 MODEL1909260004 MODEL1703310000 MODEL1909260005 MODEL1909260006 MODEL1311110000 MODEL1311110001

INSTRUMENT(S):

ORGANISM(S): Meleagris Gallopavo (common Turkey)

TISSUE(S): Muscle, Muscle Cell

SUBMITTER: Keith Ray  

LAB HEAD: Rich F. Helm

PROVIDER: PXD008207 | Pride | 2017-11-27

REPOSITORIES: Pride