Enzymatic precipitation in agar gel as a method for the detection of sodium caseinate in raw and heated meat products-Reference-Cited by-同舟云学术

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Enzymatic precipitation in agar gel as a method for the detection of sodium caseinate in raw and heated meat products

Published:1972-02 Issue:2 Volume:148 Page:65-69
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Nordal John,Rossebø Laurits

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/BF01782933.pdf

Reference13 articles.

1. Kutscher, W., Nagel, W., Pfaff, W.: Diese Z.115, 117 (1961).

2. Thalacker, R.: Dent. Lebensm. Rundschau59, 111 (1963).

3. Mitteilungsbl. GDCh., Fachgr. Lebensmittelchem.20, 45 (1966).

4. Schneck, A., Ziegler M.: Vorratspflege. Lebensmittelforsch.1, 494 (1938).

5. Fleischmann, O.: Fleischwirtsch.44, 985 (1964).

Cited by 3 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. 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

2. UTILIZATION OF DAIRY INGREDIENTS IN OTHER FOODS1;Journal of Milk and Food Technology;1973-06-01

3. Immunelektrophoretischer Nachweis von Molkenproteinen neben Caseinat;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1972-08

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