Mass spectrometric characterization and thermostability of turkey myoglobin

Food Science

• Beef 100%
• Thermostability 100%
• Meat 10%
• Mass Spectrometry 10%
• Time-of-Flight Mass Spectrometry 10%
• Matrix-Assisted Laser Desorption-Ionization 10%
• Red Meat 10%
• Meat Cooking 10%
• Cooking Condition 10%

Agricultural and Biological Sciences

• Myoglobin 100%
• Beef 55%
• Amino Acid Sequence 11%
• Meat 5%
• Meat Cooking 5%
• Red Meat 5%
• Matrix-Assisted Laser Desorption/Ionization 5%
• Mass Spectrometry 5%
• Time-of-Flight Mass Spectrometry 5%