Comparison of the proteomic profile of pork byproducts during their storage
In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen) were studied by comparative method on the first day and the fifth day of their storage. Two-dimensional electrophoresis according to O’Farrell was used for the aims of this article, while the results w...
| Հիմնական հեղինակներ: | , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-04-01
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| Շարք: | Теория и практика переработки мяса |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://www.meatjournal.ru/jour/article/view/208 |