AGRIS - International System for Agricultural Science and Technology

Differentiation between fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis

Marlard , Sylvain | Delosière, Mylène | Carapito, Christine | Delalande, François | van Dorsselaer, Alain | Dehaut , Alexandre | Lencel , Valérie | Duflos, Guillaume | Grard, Thierry


Bibliographic information
Food Chemistry (176), 294-301. (2015)
Other Subjects
High-pressure; Quality change; Proteome analysis; Sea bass (dicentrarchus labrax); Parvalbumin; Mass-spectrometry; Ingénierie des aliments; Frozen–thawed; Decongelation; Fresh; Cod gadus-morhua; 2d-electrophoresis; Food engineering; Gel de polyacrylamide
Language
English
Type
Journal Article
Corporate Author
Ethuin , Pierrette

2016-06-15
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