Chemical Constituents of Meat, Isolation and Identification of Nitrogenous Components in Meat
- 1 August 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (8) , 708-711
- https://doi.org/10.1021/jf60066a008
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Alanine, Cystine, Glycine and Serine Content of MeatJournal of Nutrition, 1953
- COMPARISON OF THE METABOLISM OF AMMONIA AND MOLECULAR NITROGEN IN PHOTOSYNTHESIZING BACTERIAJournal of Bacteriology, 1952
- PHOTOMETRIC NINHYDRIN METHOD FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDSJournal of Biological Chemistry, 1948