SCOPUS 정보 검색 플랫폼

Molecular BioSystems

Volumn 7, Issue 7, 2011, Pages 2252-2260

Proteomic analysis of pork meat in the production of cooked ham

(3) Pioselli, Barbara a Paredi, Gianluca a Mozzarelli, Andrea a,b

a UNIVERSITY OF PARMA (Italy)

b National Institute for Biostructures and Biosystems (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BRINE; INORGANIC SALT; PROTEOME;

ANIMAL; ARTICLE; COOKING; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; MEAT; METHODOLOGY; PH; PROTEOMICS; SWINE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; COOKING; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; PROTEOME; PROTEOMICS; SALTS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SWINE;

EID: 79959241187 PISSN: 1742206X EISSN: 17422051 Source Type: Journal
DOI: 10.1039/c1mb05050h Document Type: Article

Times cited : (28)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.