A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT

Publisher Website

1 January 1952

journal article
Published by Wiley in Journal of Food Science

Vol. 17 (1-6) , 212-215
https://doi.org/10.1111/j.1365-2621.1952.tb16758.x

Abstract

No abstract available

Keywords

This publication has 4 references indexed in Scilit:

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²
Journal of Food Science, 1949
The amino-acid composition and titration curve of collagen
Biochemical Journal, 1948
THE DETERMINATION OF COLLAGEN AND ELASTIN IN TISSUES, WITH RESULTS OBTAINED IN VARIOUS NORMAL TISSUES FROM DIFFERENT SPECIES
Journal of Biological Chemistry, 1941
A NEW PRINCIPLE FOR THE DETERMINATION OF AMINO ACIDS, AND ITS APPLICATION TO COLLAGEN AND GELATIN
Published by Elsevier ,1939