Identification of fish species by protein electrophoresis of fillets and slices

被引：0

作者：

Vianello, D

Zanon, F

Vianello, L

Sigovini, G

Antonetti, P

Zamperetti, S

机构：

[1] DAP Venezia, Agenzia Reg Prevenzione & Protezione Ambientale, Serv Lab, I-30170 Mestre, VE, Italy

[2] Mercato Itlico Ingrosso Venezia, Serv Vet, Venice, Italy

来源：

INDUSTRIE ALIMENTARI | 2000年 / 39卷 / 397期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The identification of fish species is presently based on the recognition of anatomical features.;This is generally difficult in those cases when the product to be marketed is cut into fillets or I prepared in other ways not allowing the recognition of the originating species. In this paper the AA describe the results obtained setting up an easy laboratory method in order to allow a quick and reliable identification of fish species by protein electrophoresis.

引用

页码：1273 / 1281

页数：9