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The water-holding capacity (WHC), cooking loss, and drip loss play the key role in the production and processing of meat products by affecting the sensory characteristics and nutritional value of meat, thereby affecting meat quality [13]
J Clin Investig 122:21762194
h , Number of erythrocytes in BALF from Xkr8 fl/fl and Xkr8 fl/fl Ly6G Cre mice with or without GSK1016790A intranasal treatment before C
doi: 10.1111/j.1865-1682.2009.01072.x
Dose escalation was planned for part A (SAD
10.1016/j.jad.2016.08.011 51
