+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The determination of hydroxyproline for the estimation of collagenous tissue in meat and meat products. iII



The determination of hydroxyproline for the estimation of collagenous tissue in meat and meat products. iII








Accession: 017338665

Download citation: RISBibTeXText


Related references

On the determination of hydroxyproline for the estimation of collagenous tissue in meat and meat products. I. Differences in the reaction mechanism during oxidation with hydrogen peroxide and with chloramine T. 1970

On the determination of hydroxyproline for the estimation of collageneous tissue in meat and meat products. IV. Investigations about the method of hydroxyproline determination in meat and meat products by application of chloramine T. 1971

On the determination of hydroxyproline for the estimation of collageneous tissue in meat and meat products. II. influence of the amino acids present in the protein-hydrolysate. 1970

On the determination of hydroxy proline for the estimation of collagenous tissue in meat and meat products part 1 differences in the reaction mechanism during oxidation with hydrogen per oxide and with chloramine t. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 143(3): 161-166, 1970

Routine examination methods for meat and meat products. 2. Determination of collagen connective tissue by a simplified hydroxyproline determination. Fleischwirtschaft 52(1): 42-44, 1972

Estimation of hydroxyproline and glutamic acid in meat products. 2. Colorimetric estimation of hydroxyproline; hydroxyproline: glutamic acid ratio in meat and meat products. Ztechr. Lebensmittel-Untersuch. -Forsch 140: 257-269, 1969

The use of infrared reflection analysis in the quick determination of the value determining portions of meat and meat products. 1. plotting curves for content of the main constituents water, fat, crude protein, connective tissue protein free meat protein (muscle protein) and ash in meat and meat products using the Technicon Infra Alyzer Plus. Fleischwirtschaft 58 (3) 452-454, 1978

Routine methods for examination of meat and meat products. 2. the determination of collagen connective tissues by means of simplified determination of the hydroxyproline content. Fleischwirtschaft 52 (1) 42-44, 1972

Studies on the rapid protein hydrolysis for the determination of hydroxyproline in meat and meat products. Deutsche Lebensmittel Rundschau 75(1): 24-27, 1979

On the determination of hydroxy proline for the estimation of collageneous tissue in meat and meat products part 2 influence of the amino acids present in the protein hydrolysate. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 143(5): 338-341, 1970

A method for semi-automatic determination of the hydroxyproline and total protein content in meat and meat products. Fleischwirtschaft 54 (4,special no) 86-88, 1974

A modified method for hydroxyproline (HOP) determination in meat and meat products. Acta alimentaria 3(2): 189-196, 1984

Investigations into methods of hydroxyproline determination in meat and meat products. Fleischwirtschaft 51(10): 1523-1526, 1971

Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study. Journal - Association of Official Analytical Chemists 73(1): 54-57, 1990

High-performance liquid chromatographic column switching method for the determination of hydroxyproline in meat and meat products. Journal of Chromatography 353: 153-161, 1986