Work

Differentiation between fresh and frozen–thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis

Year: 2014

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2014.12.065

Authors: Pierrette Ethuin, Sylvain Marlard, Mylène Delosière, Christine Carapito, François Delalande, Alain Van Dorsselaer, Alexandre Dehaut, Valérie Lencel, Guillaume Duflos, Thierry Grard

Institutions: Université du littoral côte d'opale, Qualité des Produits Animaux, Centre National de la Recherche Scientifique, Institut Pluridisciplinaire Hubert Curien, Université de Strasbourg, Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Life below water

Open Access status: green

OpenAlex ID: W1990890604

FWCI: 1.928

Cites: 41

Cited by: 27

Related to: 10