Determining the authenticity of raw reformed breaded scampi (Nephrops norvegicus) by electrophoretic techniques
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 52 (4) , 451-454
- https://doi.org/10.1016/0308-8146(95)93299-7
Abstract
No abstract availableKeywords
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- The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis in fish species identification–A procedure suitable for cooked and raw fishJournal of the Science of Food and Agriculture, 1988
- Improved silver staining of plant proteins, RNA and DNA in polyacrylamide gelsElectrophoresis, 1987
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970