A standardized method of identification of raw and heat-processed fish by urea isoelectric focusing: A collaborative study

Electrophoresis

Volumn 20, Issue 10, 1999, Pages 1923-1933

  Etienne, Monique ^a   Jérôme, Marc ^a   Fleurence, Joël ^a   Rehbein, Hartmut ^b   Kundiger, Rainer ^b   Yman, Ingrid Malmheden ^c   Ferm, Monica ^c   Craig, Anne ^d   Mackie, Ian ^d   Jessen, Flemming ^e   Smelt, Anita ^f   Luten, Joop ^f  

^a IFREMER   (France)

^b INSTITUT FÜR SEEFISCHEREI   (Germany)

^c NATIONAL FOOD ADMINISTRATION   (Sweden)

^d ROWETT RESEARCH INSTITUTE   (United Kingdom)

^e TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^f WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cooked fish; Electrophoresis; Identification; Protein; Species

Indexed keywords

CARRIER CONCENTRATION; ELECTROPHORESIS; EXTRACTION; FISH; FOOD SUPPLY; METABOLISM; UREA;

CONDITION; COOKED FISH; FISH SPECIES; FISHERY PRODUCT; IDENTIFICATION; ISOELECTRIC FOCUSING; METHOD OF IDENTIFICATIONS; PROTEIN EXTRACTION; SPECIES; STANDARDIZED METHODS;

PROTEINS;

ANALYTIC METHOD; ARTICLE; COOKING; EXTRACTION; FISH; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOELECTRIC FOCUSING; NONHUMAN; PROTEIN DENATURATION; REPRODUCIBILITY; SILVER STAINING; SPECIES DIFFERENTIATION; STANDARDIZATION;

EID: 13044305982     PISSN: 01730835     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1522-2683(19990701)20:10<1923::AID-ELPS1923>3.0.CO;2-J     Document Type: Article

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