Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat
Article first published online: 19 OCT 2006
Copyright © 1974 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Food / Nahrung
Volume 18, Issue 4, pages 371–383, 1974
How to Cite
Kołakowski, E. (1974), Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat. Nahrung, 18: 371–383. doi: 10.1002/food.19740180405
- Issue published online: 19 OCT 2006
- Article first published online: 19 OCT 2006
- Manuscript Received: 4 OCT 1973
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