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Connective tissue of meat. 2. Determination of hydroxyproline



Connective tissue of meat. 2. Determination of hydroxyproline



J. Sci. Food Agric 4: 165-172



A detailed study of the method of Neuman and Logan (Abst. 1335, Title 4638, Vol. 20) emphasises the precautions to be taken. It was found that the density of the final colour was decreased to some extent by amino-acids present, e.g. in protein hydrolysates, when the ratio of amino-acid to hydroxyproline was about 50: 1 or greater.

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