title: Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs.
abstract: Using linear gradient polyacrylamide gel electrophoresis to separate constituent proteins, horse meat could be clearly distinguished from beef even after heating for 20 min at up to 120°C.
authors: Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
authors: S A
authors: SA
authors: Babiker
authors: P A
authors: PA
authors: Glover
authors: R A
authors: RA
authors: Lawrie