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Isoelectric focusing in polyacrylamide gel for recognizing changes in the protein and enzyme pattern of meat from different maturation stages, with special stress on inadmissible produced pork



Isoelectric focusing in polyacrylamide gel for recognizing changes in the protein and enzyme pattern of meat from different maturation stages, with special stress on inadmissible produced pork



Lebensmittelqualitat und Verbraucherschutz: 23 Tagung des Arbeitsgebietes Lebensmittelhygiene herausgegeben von der Deutschen Veterinarmedizinischen Gesellschaft: 181




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