## Identification of fish species by testing the minced-meat tissue ## 2. PODESZEWSKI and B. ZARZYCKI The detection is based on the fact that the sarcoplasmatic protein fractions of fish meat behave differently when subjected to starch-gel electrophoresis. This makes it possible to demonstrate t
Fish species identification by peptide mapping of the myosin heavy chain
โ Scribed by Dr. Hartmut Rehbein
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 233 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0173-0835
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