Methods of identifying species of raw and processed fish
- 1 January 1997
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- Determining the authenticity of raw reformed breaded scampi (Nephrops norvegicus) by electrophoretic techniquesFood Chemistry, 1995
- Evolution of Endothermy in Fish: Mapping Physiological Traits on a Molecular PhylogenyScience, 1993
- Use of High Ionic Strength Buffers for the Separation of Proteins and Peptides with Capillary ElectrophoresisJournal of Liquid Chromatography, 1992
- The use of HPLC protein profiles in fish species identificationFood Chemistry, 1992
- Rapid protein analysis by capillary electrophoresisJournal of Chromatography A, 1991
- Identification of Thunnus Tuna Species by the Polymerase Chain Reaction and Direct Sequence Analysis of their Mitochondrial Cytochrome b GenesCanadian Journal of Fisheries and Aquatic Sciences, 1991
- Development of monoclonal antibody for rock shrimp identification using enzyme-linked immunosorbent assayJournal of Agricultural and Food Chemistry, 1990
- Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction SystemsJournal of Food Science, 1988
- Improved silver staining of plant proteins, RNA and DNA in polyacrylamide gelsElectrophoresis, 1987
- Functionality of muscle proteins in gelation mechanisms of structured meat productsC R C Critical Reviews in Food Science and Nutrition, 1985