Evaluation of an enzyme‐linked immunosorbent assay for beef blood serum to determine indirectly the apparent beef content of beef joints and model mixtures
- 1 August 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (8) , 909-914
- https://doi.org/10.1002/jsfa.2740350816
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Identification of the species origin of fresh meat using an enzyme-linked immunosorbent assay procedureMeat Science, 1982
- Determination of soya proteins in food using an enzyme-linked immunosorbent assay procedureJournal of the Science of Food and Agriculture, 1981
- Enzyme-linked immunosorbent assay (ELISA) quantitative assay of immunoglobulin GImmunochemistry, 1971
- Quantitative estimation of proteins by electrophoresis in agarose gel containing antibodiesAnalytical Biochemistry, 1966
- The estimation of the approximate quantity of meat in sausages and meat pastesThe Analyst, 1919