STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
2016 ◽
Vol 4
(2)
◽
pp. 136-147
◽
2010 ◽
Vol 28
(4)
◽
pp. 329-335
◽
2012 ◽
Vol 1255
◽
pp. 202-206
◽
Keyword(s):
Keyword(s):
2011 ◽
Vol 1218
(3)
◽
pp. 504-517
◽
2015 ◽
Vol 1419
◽
pp. 109-115
◽
2013 ◽
Vol 49
(3)
◽
pp. 787-796
◽