Proteomics: Methodology and Application in Fish Processing

O. T. Vilhelmsson*, S. A.M. Martin, B. M. Poli, D. F. Houlihan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)
Original languageEnglish
Title of host publicationFood Biochemistry and Food Processing
EditorsY. H. Hui
PublisherBlackwell Publishing
Chapter18
Pages401-422
Number of pages22
ISBN (Print)0813803780, 9780813803784
DOIs
Publication statusPublished - 30 Nov 2007

Keywords

  • Electrophoresis
  • Fish processing
  • Peptide mass fingerprinting
  • Postmortem quality
  • Proteomics
  • Species authentication

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Vilhelmsson, O. T., Martin, S. A. M., Poli, B. M., & Houlihan, D. F. (2007). Proteomics: Methodology and Application in Fish Processing. In Y. H. Hui (Ed.), Food Biochemistry and Food Processing (pp. 401-422). Blackwell Publishing. https://doi.org/10.1002/9780470277577.ch18