Evaluation of changes in haptoglobin and C-reactive protein concentrations caused by freezing of saliva and meat juice samples collected from healthy and diseased pigs

American Journal of Veterinary Research

Volumn 72, Issue 1, 2011, Pages 11-17

  Gutiérrez, Ana M ^a   Martínez Subiela, Silvia ^a   Cerón, Jose J ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACUTE PHASE PROTEIN; C REACTIVE PROTEIN; HAPTOGLOBIN; PROTEINASE INHIBITOR;

ANIMAL TISSUE; ARTICLE; DIAPHRAGM MUSCLE; EVALUATION; FREEZE THAWING; FREEZING; MEAT; MEAT JUICE; NONHUMAN; PROTEIN STABILITY; SALIVA ANALYSIS; SALIVA LEVEL; SAMPLE; STORAGE; SWINE;

ANIMALS; C-REACTIVE PROTEIN; FREEZING; HAPTOGLOBINS; MALE; MEAT; SALIVA; SPECIFIC PATHOGEN-FREE ORGANISMS; SPECIMEN HANDLING; SWINE; SWINE DISEASES; TIME FACTORS;

ANIMALIA; SUIDAE;

EID: 78651423000     PISSN: 00029645     EISSN: None     Source Type: Journal    
DOI: 10.2460/ajvr.72.1.11     Document Type: Article

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