Characterization of coagulant-protein complexes produced by chemical coagulation of industrial whole animal blood
- 1 July 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (4) , 715-719
- https://doi.org/10.1021/jf00112a023
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Chemical coagulation of industrial animal blood using aluminum sulfate, zinc sulfate, methanol, and acetoneJournal of Agricultural and Food Chemistry, 1980
- Industrial whole animal blood. Characterization studies and quantitative protein removal by chemical coagulationJournal of Agricultural and Food Chemistry, 1979
- Amino acids in commercially produced blood mealsJournal of Agricultural and Food Chemistry, 1978
- Processing damage to lysine and other amino acids in the manufacture of blood mealJournal of Agricultural and Food Chemistry, 1977
- A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye BindingAnalytical Biochemistry, 1976