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.
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001414:Bacitracin / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D004396:Coloring Agents; D003720:Densitometry; D004586:Electrophoresis; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007202:Indicators and Reagents; D008055:Lipids / Q000032:analysis; D008460:Meat / Q000032:analysis; D008722:Methods; D009555:Ninhydrin; D010455:Peptides / Q000032:analysis* / Q000302:isolation & purification; D013696:Temperature; D013997:Time Factors; D014238:Trichloroacetic Acid
D000596:Amino Acids; D002241:Carbohydrates; D004396:Coloring Agents; D007202:Indicators and Reagents; D008055:Lipids; D010455:Peptides; D001414:Bacitracin; D014238:Trichloroacetic Acid; D009555:Ninhydrin