The practical application of 3-methylhistidine in determining the lean meat content of food products
- 31 March 1980
- journal article
- Published by Elsevier in Meat Science
- Vol. 4 (1) , 21-31
- https://doi.org/10.1016/0309-1740(80)90020-0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Methylated amino acids as indices in meat productsInternational Journal of Food Science & Technology, 1977
- Methylamino acids as indices in meat productsInternational Journal of Food Science & Technology, 1976
- The examination of meat products with special reference to the assessment of the meat content. A reviewThe Analyst, 1975
- The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acidArchives of Biochemistry and Biophysics, 1961
- Nitrogen factors for porkThe Analyst, 1961