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Species Identification of Cooked Fish by Urea Isoelectric Focusing and Sodium Dodecylsulfate Polyacrylamide Gel Electrophoresis: a Collaborative Study

AuthID
P-001-2N4

Author(s)

Rehbein, H

Kundiger, R

Yman, IM

Ferm, M

Etienne, M

Jerome, M

Craig, A

Mackie, I

Jessen, F

Martinez, I

Mendes, R

Smelt, A

Luten, J

Pineiro, C

Perez Martin, R

Tipo de Documento

Article

Year published

1999

Publicado

in FOOD CHEMISTRY, ISSN: 0308-8146

Volume: 67, Número: 4, Páginas: 333-339 (7)

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Publication Identifiers

DOI: 10.1016/s0308-8146(99)00175-2

SCOPUS: 2-s2.0-20244368177

Wos: WOS:000083659300001

Source Identifiers

ISSN: 0308-8146

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Species Identification of Cooked Fish by Urea Isoelectric Focusing and Sodium Dodecylsulfate Polyacrylamide Gel Electrophoresis: a Collaborative Study

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Species Identification of Cooked Fish by Urea Isoelectric Focusing and Sodium Dodecylsulfate Polyacrylamide Gel Electrophoresis: a Collaborative Study

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