The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis in fish species identification–A procedure suitable for cooked and raw fish
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 44 (4) , 343-351
- https://doi.org/10.1002/jsfa.2740440407
Abstract
No abstract availableKeywords
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- FISH AND KRILL PROTEIN: Processing TechnologyPublished by Springer Nature ,1981
- Instability of SDS-denatured proteins prepared from musle myofibrilsMeat Science, 1979
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- The Reliability of Molecular Weight Determinations by Dodecyl Sulfate-Polyacrylamide Gel ElectrophoresisJournal of Biological Chemistry, 1969