Effects of pre-mortem stress on heat shock protein expression and oxidation relative to meat quality

Authors

Kara Thornton-Kurth, Utah State UniversityFollow

Document Type

Grant Record

OCLC

1077020982

Award Number

USDA, National Institute of Food and Agriculture (NIFA) 2018-67018-27628

Publication Date

4-1-2018

Funder

USDA, National Institute of Food and Agriculture (NIFA)

Comments

Data management plan is available for download.

Recommended Citation

Thornton-Kurth, K. (2018). Effects of pre-mortem stress on heat shock protein expression and oxidation relative to meat quality. Utah State University. https://doi.org/10.15142/T3HH05