CHARACTERIZATION OF SALMON (ONCORHYNCHUS KETA) AND STURGEON (ACIPENSER TRANSMONTANUS) CAVIAR PROTEINS
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2006.00069.x/fullpdf
Reference13 articles.
1. The Study of Phenolic Compounds as Natural Antioxidants in Wine
2. Preliminary Studies on SDS-PAGE and Isoelectric Focusing Identification of Sturgeon Sources of Caviar
3. Proteins
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