Use of Two-Dimensional Electrophoresis To Evaluate Proteolysis in Salmon ( Salmo salar ) Muscle As Affected by a Lactic Fermentation

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Morzel, M., Verrez-Bagnis, V., Arendt, E. K., Fleurence, J.
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2000
• Subjects: General Agricultural and Biological Sciences; General Chemistry; Salmo salar
• Online Access: http://dx.doi.org/10.1021/jf990499k; https://pubs.acs.org/doi/pdf/10.1021/jf990499k