Abstract
Different species of fresh fish and smoked fish products were analysed by sodium dodecyl sulphate (SDS) polyacrylamide gel electrophoresis and isoelectric focusing. It was possible to differentiate and identify species of fish in smoked samples and draw some conclusions about the type of smoking process employed.
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More From: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
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