EVALUATION OF A FLUOROMETRIC TECHNIQUE FOR QUANTITATIVE DETERMINATION OF SOY FLOUR IN MEAT‐SOY BLENDS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 763-764
- https://doi.org/10.1111/j.1365-2621.1979.tb08495.x
Abstract
No abstract availableKeywords
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- Do carbonylamine browning reactions occur in vivoJournal of Agricultural and Food Chemistry, 1976
- QUANTITATIVE DETERMINATION OF SOYBEAN PROTEIN IN FRESH AND COOKED MEAT‐SOY BLENDSJournal of Food Science, 1975
- Soy products for the meat industryJournal of Agricultural and Food Chemistry, 1970
- Synthesis and characterization of the fluorescent products derived from malonaldehyde and amino acidsBiochemistry, 1969