Differences in the electrophoretic patterns of soluble pork proteins as a consequence of pig rearing conditions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
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1. Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat;Journal of Veterinary Research;2018-06-01
2. Selected achievements of the Central Food Research Institute, Budapest, from its establishment until the turn of the 21 st century;Acta Alimentaria;2009-11-01
3. A novel partitioning method as a possible tool for investigating meat. I.;Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A;1998-03-23
4. Einfluß der Haltungsbedingungen und des Genotyps auf das Elektrophoreseverhalten von Schweinefleischproteinen;Food / Nahrung;1997
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