Protein Profilesof Beef (Bos indicus), Pork (Sus domesticus),and SausagesBy Using SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) Method
A research has been done to analyze the protein profile in fresh beef, fresh pork, and 10 beef sausage by using SDS PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) with 2 plate gel electrophoresis. From this research, we found several protein bands that become distinctive protein b...
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| Formato: | Libro |
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LPPT Universitas Gadjah Mada,
2014-05-01T00:00:00Z.
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| Número de Clasificación: |
A1234.567 |
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