Connective tissue of meat. III.—Determination of collagen in tendon tissue by the hydroxyproline method
- 1 May 1954
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 5 (5), 226-231
- https://doi.org/10.1002/jsfa.2740050504
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Connective tissue of meat. II.—Determination of HydroxyprolineJournal of the Science of Food and Agriculture, 1953
- Connective tissue of meat: I.—separation and determinationJournal of the Science of Food and Agriculture, 1952
- THE DETERMINATION OF HYDROXYPROLINEJournal of Biological Chemistry, 1950
- The amino-acid composition and titration curve of collagenBiochemical Journal, 1948
- A NEW PRINCIPLE FOR THE DETERMINATION OF AMINO ACIDS, AND ITS APPLICATION TO COLLAGEN AND GELATINPublished by Elsevier ,1939