Fig. 2. 8% and 17.5% SDS–PAGE gels of sarcoplasmic proteins in the dry fermented sausages submitted to five types of salt treatments. Standards: Bio-Rad molecular weight standards (Mr = 250,000 a 10,000). Treatments as described in Table 1.
Fig. 2. 8% and 17.5% SDS–PAGE gels of sarcoplasmic proteins in the dry fermented sausages submitted to five types of salt treatments. Standards: Bio-Rad molecular weightstandards (Mr = 250,000 a 10,000). Treatments as described in Table 1.