STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION Article Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., Shishkin S.S. Foods and Raw Materials. Vol. Vol 4. 2016. P. 136-147
