The 12 references in paper Irina Chernukha M., Anastasiya Akhremko G., И. Чернуха М., А. Ахремко Г. (2018) “ПРИМЕНЕНИЕ ИНСТРУМЕНТОВ ПРОТЕОМИКИ НА ПРИМЕРЕ ИЗУЧЕНИЯ АВТОЛИТИЧЕСКИХ ИЗМЕНЕНИЙ МЫШЕЧНОЙ ТКАНИ СВИНИНЫ // APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE” / spz:neicon:meat:y:2018:i:4:p:32-37

1
ExPASy. SIB Bioinformatics Resource Portal [Электронный ресурс: http://www.expasy.org/proteomics/ Дата обращения 30.10.2018 г]
(check this in PDF content)
2
База данных «Протеомика мышечных органов» [Элек‑ тронный ресурс http ://mp.inbi. ras. ru Дата обращения
(check this in PDF content)
3
10.2018 г.] 3. Lametsch, R., Roepstorff, P., Bendixen, E. (2002). Identifi‑ cation of protein degradation during postmortem storage of pig meat. Journal of Agricultural and Food Chemistry, 50(20), 5508– 5512.
(check this in PDF content)
4
Morzel, M., Chambon, C., Hamelin, M., Santé‑Lhoutellier, V., Sayd, T., Monin, G. (2004). Proteome changes during pork meat ageing following use of two different pre‑slaughter handling pro‑ cedures. Meat Science, 67(4), 689–696.
(check this in PDF content)
5
Bouley, J, Chambon, C, Picard, B. (2004). Mapping of bovine skeletal muscle proteins using two‑dimensional gel electrophore‑ sis and mass spectrometry. Proteomics, 4(6), 1811–1824.
(check this in PDF content)
6
Doherty, M.K., McLean, L., Hayter, J.R., Pratt, J.M., Robert‑ son, D.H.L., El‑Shafei, A., Gaskell, S.J., Beynon, R.J. (2004). The proteome of chicken skeletal muscle: changes in soluble pro‑ tein expression during growth in a layer strain. Proteomics, 4(7), 2082–2093.
(check this in PDF content)
7
Ковалев, Л.И., Шишкин, С.С., Ковалева, М.А., Иванов, А.В., Вострикова, Н.Л., Чернуха, И.М. (2013). Протеомное изучение белков в образцах свинины и выработанных из нее мясных продуктах. Все о мясе, 3, 32–34.
(check this in PDF content)
8
Laemmli, U.K., (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680–685.
(check this in PDF content)
9
O’Farrell, P.H. (1975). High resolution two‑dimensional elec‑ trophoresis of proteins. Journal of Biological Chemistry, 250(10), 4007–4021.
(check this in PDF content)
10
Chernukha, I.M., Fedulova, L.V., Akhremko, A.G., Kotenkova, E.A. (2017). A comparative study of Sus scrofa m. Longissimus dorsi with different changes in quality. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 398–402.
(check this in PDF content)
11
Замаратская, Г., Ли, Ш. (2017). Протеомика в науке о мясе‑ современное состояние и перспективы. Теория и практика переработки мяса,2(1),18–26.
(check this in PDF content)
12
Muroya, S., Ohnishi‑Kameyama, M., Oe, M., Nakajima, I., Chikuni, K. (2007). Postmortem changes in bovine troponin T isoforms on two‑dimensional electrophoretic gel analyzed using mass spectrometry and western blotting: The limited fragmenta‑ tion into basic polypeptides. Meat Science, 75(3), 506–14
(check this in PDF content)