ShareIDENTIFICATION OF FROZEN, COOKED SHELLFISH SPECIES BY AGAROSE ISOELECTRIC FOCUSING.
Author(s) : WIGGIN K., KRZYNOWEK J.
Type of article: Article
Summary
OFFICIAL, SLIGHTLY MODIFIED, AOAC PROCEDURE: REPLACEMENT OF POLYACRYLAMIDE GEL BY AGAROSE, WHICH FACILITATES THE PREPARATION OF GEL, AVOIDS THE USE OF TOXIC REAGENTS AND IMPROVES RAPIDITY. APPLICATION TO DIFFERENT SHELLFISH. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-2670.
Details
- Original title: IDENTIFICATION OF FROZEN, COOKED SHELLFISH SPECIES BY AGAROSE ISOELECTRIC FOCUSING.
- Record ID : 1984-2361
- Languages: English
- Source: J. Assoc. off. anal. Chem. - vol. 66 - n. 1
- Publication date: 1983
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Indexing
- Themes: Fish and fish product
- Keywords: Cooking; Crustacea; Control (generic); Freezing
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- Author(s) : YOSHIOKA K.
- Date : 1983
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- Author(s) : EYLES M. J.
- Date : 1983/05
- Languages : English
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