Open AccessThe Influence of Processing on the Chemical and Electrophoretic Patterns of Water-Soluble and Salt-Soluble Proteins in Blue Crabs.
Author(s) -
Orthnell George Dowdie
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.3802
Subject(s) - chemistry , salt (chemistry) , water soluble , molecular mass , raw material , food science , polyacrylamide gel electrophoresis , sodium , chromatography , electrophoresis , sodium dodecyl sulfate , biochemistry , gel electrophoresis , enzyme , organic chemistry