Use of proteomic methodology in optimization of processing and quality control of food of animal origin

Food Technology and Biotechnology

Volumn 49, Issue 4, 2011, Pages 397-412

  Gaso Sokac D ^a   Kovač, Spomenka ^a   Josić, Djuro ^b,c  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b BROWN UNIVERSITY   (United States)

^c University of Rijeka   (Croatia)

Author keywords

Food of animal origin; Processing; Proteomics; Quality control

Indexed keywords

ANIMALIA;

EID: 84857172412     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Review

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