Mass spectrometric characterization and thermostability of turkey myoglobin

Food Science

• Thermostability 100%
• Myoglobin 100%
• Primary Structure 11%
• Time-of-Flight Mass Spectrometry 5%
• Matrix-Assisted Laser Desorption-Ionization 5%
• Red Meat 5%
• Cooking Condition 5%

Agricultural and Biological Sciences

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

Veterinary Science and Veterinary Medicine

• Turkey (Bird) 100%
• Turkey 7%