Technical note: The identification of meat in food products
- 1 September 1972
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 7 (3), 333-335
- https://doi.org/10.1111/j.1365-2621.1972.tb01668.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Quantitative identification of meat species after heatingInternational Journal of Food Science & Technology, 2007
- Biological activity and the 3-methylhistidine content of actin and myosinBiochemical Journal, 1970
- 3-Methylhistidine in actin and other muscle proteinsBiochemical Journal, 1967
- Nitrogen factors for beefThe Analyst, 1963
- Nitrogen factors for porkThe Analyst, 1961