Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2653-2658

  Etienne, Monique ^a,j   Jérôme, Marc ^a   Fleurence, Joël ^a   Rehbein, Hartmut ^b   Kündiger, Rainer ^b   Mendes, Rogério ^c   Costa, Héléna ^c   Pérez Martin, Ricardo ^d   Piñeiro Gonźlez, Carmen ^d   Craig, Anne ^e   Mackie, Ian ^e   Malmheden Yman, Ingrid ^f   Ferm, Monica ^f   Martínez, Iciar ^g   Jessen, Flemming ^h   Smelt, Anita ⁱ   Luten, Joop ⁱ  

^a Inst Francais Rech pour l'E   (France)

^b INSTITUT FÜR SEEFISCHEREI   (Germany)

^c INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^d INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^e ROWETT RESEARCH INSTITUTE   (United Kingdom)

^f NATIONAL FOOD ADMINISTRATION   (Sweden)

^g Noewegian Inst Fish and Aquacult   (Norway)

^h TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

ⁱ WAGENINGEN UNIVERSITY   (Netherlands)

^j IFREMER   (France)

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Author keywords

Cooked fish; Electrophoresis; Identification; Protein; SDS PAGE; Urea IEF

Indexed keywords

UREA;

ANIMAL; ARTICLE; CLASSIFICATION; COOKING; FISH; FOOD; FOOD INDUSTRY; ISOELECTRIC FOCUSING; NONHUMAN; NUTRITIONAL SCIENCE; POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECIES; SPECIES DIFFERENTIATION; STANDARD;

ANIMALS; COOKERY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISHES; FOOD-PROCESSING INDUSTRY; ISOELECTRIC FOCUSING; REFERENCE STANDARDS; UREA;

ANIMALIA; GADIFORMES; MYKISS; ONCORHYNCHUS; ONCORHYNCHUS GORBUSCHA; ONCORHYNCHUS KETA; ONCORHYNCHUS MYKISS; POLLACHIUS POLLACHIUS; POLLACHIUS VIRENS; REXEA SOLANDRI; SALMO SALAR; SALMO TRUTTA; SALMONIDAE; SALVELINUS ALPINUS; SCOMBRIDAE GEN. SP.; SCOPHTHALMUS MAXIMUS; THERAGRA CHALCOGRAMMA;

EID: 0343081474     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990907k     Document Type: Article

References (16)

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