Evaluation of the Biuret and Dye‐Binding Methods for Protein Determination in Meats
- 1 March 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (2) , 168-174
- https://doi.org/10.1111/j.1365-2621.1964.tb01713.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Dye Binding by Soybean and Fish Meal as an Index of QualityJournal of Nutrition, 1963
- Dye-Binding Capacity of Milk Proteins for Amido Black 10B and Orange GJournal of Dairy Science, 1962
- The determination of proteins in whole wheatmeal and flour by the biuret procedureJournal of the Science of Food and Agriculture, 1961
- An Improved Procedure for the Determination of Milk Proteins by Dye BindingJournal of Dairy Science, 1960
- Orange‐G binding as a measure of protein contentJournal of the Science of Food and Agriculture, 1959
- A Comparison of the Orange G Dye and Kjeldahl Methods for Determining Milk ProteinJournal of Dairy Science, 1959
- A Rapid Method for estimating Total Protein in MilkNature, 1956
- A Biuret Method for Determining Fish Muscle ProteinsNIPPON SUISAN GAKKAISHI, 1955
- Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh FishJournal of the Fisheries Research Board of Canada, 1950
- THE USE OF DYES FOR THE DETERMINATION OF ACID AND BASIC GROUPS IN PROTEINSPublished by Elsevier ,1944