Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

• 1 October 1991
• journal article
• research article
• Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
• Vol. 39  (10) , 1792-1795
• https://doi.org/10.1021/jf00010a020

Abstract

Keywords

• AMINO ACID