A serological method for the detection of trypsin inhibitor in commercial soy proteins and its use in detecting soy protein addition to raw meat products-Reference-Cited by-同舟云学术

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A serological method for the detection of trypsin inhibitor in commercial soy proteins and its use in detecting soy protein addition to raw meat products

Published:1972-02 Issue:2 Volume:148 Page:69-72
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Rossebø Laurits,Nordal John

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/BF01782934.pdf

Reference10 articles.

1. Rackis, J.J.: Food Technol.20, 102 (1966).

2. Kotter, L., Palitsch, A., Belitz, H. D., Fischer, K. II: Fleischwirtschaft50, 1063 (1970).

3. Kunitz, M.: J. Gen. Physiol.30, 291 (1947).

4. Degenkolb, E., Hingerle, M.: Arch. Lebensmittelhyg.20, 73 (1969).

5. Peter, M.: Arch. Lebensmittelhyg.21, 220 (1970).

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Detection of Adulterations;Handbook of Muscle Foods Analysis;2008-11-10

2. A method for the identification and quantitative investigation of denatured proteins in mixtures based on computer comparison of amino-acid patterns;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1975

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