The Influence of Processing on the Chemical and Electrophoretic Patterns of Water-Soluble and Salt-Soluble Proteins in Blue Crabs. | Zendy

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The Influence of Processing on the Chemical and Electrophoretic Patterns of Water-Soluble and Salt-Soluble Proteins in Blue Crabs.

Author(s) -

Orthnell Dowdie

Publication year - 1982

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.3802

Subject(s) - chemistry , salt (chemistry) , raw material , molecular mass , water soluble , food science , polyacrylamide gel electrophoresis , sodium , chromatography , electrophoresis , sodium dodecyl sulfate , gel electrophoresis , biochemistry , enzyme , organic chemistry

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