Application of proteome analysis to seafood authentication

Proteomics

Volumn 4, Issue 2, 2004, Pages 347-354

  Martinez, Iciar ^a   Friis, Tone Jakobsen ^b  

^a SINTEF OCEAN   (Norway)

^b NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

Author keywords

Fish muscle; Food authentication; Seafood; Traceability verification; Two dimensional electrophoresis

Indexed keywords

BIOCHEMICAL MARKER; FOOD ADDITIVE;

ANIMAL TISSUE; ARCTIC; CADAVER; CONFERENCE PAPER; CONTROLLED STUDY; FOOD AUTHENTICATION; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; MUSCLE TISSUE; NONHUMAN; PEPTIDE MAPPING; PRIORITY JOURNAL; PROTEIN MODIFICATION; PROTEOMICS; SAMPLING; SEA FOOD; SPECIES DIFFERENCE; SPECIES IDENTIFICATION; TROPICS; TWO DIMENSIONAL ELECTROPHORESIS;

ANIMALS; DATABASES, PROTEIN; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD ADDITIVES; MUSCLE PROTEINS; POSTMORTEM CHANGES; PROTEIN DENATURATION; PROTEOME; SEAFOOD;

ANIMALIA;

EID: 1242339585     PISSN: 16159853     EISSN: None     Source Type: Journal    
DOI: 10.1002/pmic.200300569     Document Type: Conference Paper

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