Proteine in Brühwurst. Löslichkeit und elektrophoretische Bewertung-Reference-Cited by-同舟云学术

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Proteine in Brühwurst. Löslichkeit und elektrophoretische Bewertung

Published:1982-09 Issue:5 Volume:174 Page:366-373
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Wreede Inge,Stegemann Hermann,Heinert Hans Heinz

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01459954.pdf

Reference57 articles.

1. Tanford C (1968) Advances in Protein Chemistry. Vol 23. Anfinsen CB Jr, Anson ML, Edsall JT, Richards FM (eds) Academic Press, New York, p 123

2. Hofmann K (1977) Ann Nutr Aliment 31:207

3. Mäkinen A, de Wreede I, Stegemann H, Heinert HIT (1979) Z Lebensm Unters Forsch 168:282

4. Ledward DA (1979) Eff Heat Foodst Proteins. Priestley RJ (ed) Appl Sci, Barking (Engl) p 26

5. Stegemann H (1981) Vorschrift Gel-Elektrophorese Inst Biochemie BBA S 1-32

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1. A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract;International Journal of Food Science & Technology;2007-06-28

2. Meat, Fish and Poultry;Handbook of Indices of Food Quality and Authenticity;1997

3. Suggestions for an index of enchytraeid species (Oligochaeta) based on general protein patterns;Journal of Zoological Systematics and Evolutionary Research;1992-06

4. Quantitative aspects of two methods to dissolve collagen-free muscle proteins from acetone dry powders of Guelders ring sausage;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1987-11

5. Solubilization of fish muscle proteins with buffers containing sodium dodecyl sulfate;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1985-05

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