Preparation of decolorized peptides from slaughter-house blood
- 1 January 1986
- journal article
- Published by Springer Nature in World Journal of Microbiology and Biotechnology
- Vol. 2 (3) , 359-364
- https://doi.org/10.1007/bf00933477
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Incorporation of Blood Proteins into SausageJournal of Food Science, 1982
- Modified colorimetric ninhydrin methods for peptidase assayAnalytical Biochemistry, 1981
- Preparation of blood globin through carboxymethyl cellulose chromatographyInternational Journal of Food Science & Technology, 1981
- Enzymic Hydrolysis of Ox-Blood HemoglobinPublished by American Chemical Society (ACS) ,1977
- [20] Leucine aminopeptidase in sequence determination of peptidesPublished by Elsevier ,1972