Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing: A collaborative study

Food Chemistry

Volumn 71, Issue 1, 2000, Pages 1-7

  Mackie, I ^a   Craig, A ^a   Etienne, M ^b   Jerome M ^b   Fleurence, J ^b   Jessen, F ^c   Smelt, A ^d   Kruijt, A ^d   Malmheden Yman, I ^e   Ferm, M ^e   Martinez, I ^f   Perez Martin R ^g   Pineiro C ^g   Rehbein, H ^h   Kundiger R ^h  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b IFREMER   (France)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e NATIONAL FOOD ADMINISTRATION   (Sweden)

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

^g INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^h INSTITUT FÜR SEEFISCHEREI   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

UREA DERIVATIVE;

ARTICLE; EEL; FISH; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; ISOELECTRIC FOCUSING; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SALMON; SPECIES DIFFERENTIATION;

EID: 17944385518     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00147-3     Document Type: Article

References (13)

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