Quantitative and qualitative determination of connective tissue content of meat and meat products
- 1 September 1959
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (9) , 468-472
- https://doi.org/10.1002/jsfa.2740100902
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Chemische Bestimmung von Bindegewebe in Fleisch und seinen ZubereitungenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1957
- Connective tissue of meat. III.—Determination of collagen in tendon tissue by the hydroxyproline methodJournal of the Science of Food and Agriculture, 1954
- 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
- Die Bestimmung des Bindegewebes in rohem Fleisch durch Enzymatische HydrolyseZeitschrift für Lebensmittel-Untersuchung und Forschung, 1951
- THE DETERMINATION OF COLLAGEN AND ELASTIN IN TISSUESJournal of Biological Chemistry, 1950
- Über den Leimstickstoffgehalt in Fleisch, Fleischwaren und WurstwarenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1950
- A REFERENCE BASE AND SYSTEM FOR ANALYSIS OF MUSCLE CONSTITUENTSJournal of Biological Chemistry, 1950
- THE DETERMINATION OF COLLAGEN AND ELASTIN IN TISSUES, WITH RESULTS OBTAINED IN VARIOUS NORMAL TISSUES FROM DIFFERENT SPECIESJournal of Biological Chemistry, 1941
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928