Properties of salt-extractable proteins of broiler meat
- 1 June 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (6) , 317-319
- https://doi.org/10.1002/jsfa.2740220613
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Chromatographic Fractionation of Sarcoplasmic Proteins of Beef Skeletal Muscle on Ion-Exchange CellulosebJournal of Food Science, 1964
- Lipid composition of beef brain, beef liver, and the sea anemone: Two approaches to quantitative fractionation of complex lipid mixturesJournal of Oil & Fat Industries, 1963
- Extraction and Fractionation of Proteins in Fresh Chicken MuscleaJournal of Food Science, 1962
- Use of DEAE-cellulose in the separation of proteins from egg white and other biological materialsJournal of Chromatography A, 1960
- Chromatography of Proteins. I. Cellulose Ion-exchange AdsorbentsJournal of the American Chemical Society, 1956