On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID)-Reference-Cited by-同舟云学术

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On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID)

Published:2007-01 Issue:2 Volume:78 Page:614-621
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zukál E.,Körmendy L.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Nitrogen factors for pork: a reassessment;Analytical Methods Committee;Analyst,1991

2. Nitrogen factors for beef: a reassessment;Analytical Methods Committee;Analyst,,1993

3. Nitrogen factors for sheepmeat. Part 1. Mutton;Analytical Methods Committee;Analyst,1995

4. Nitrogen factors for sheepmeat. Part 2. Lamb meat;Analytical Methods Committee;Analyst,1996

5. Nitrogen factors for chicken meat;Analytical Methods Committee;Analyst,2000

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1. Chemical analysis | analysis of final product composition for labeling;Reference Module in Food Science;2022

2. A digital PCR method for identifying and quantifying adulteration of meat species in raw and processed food;PLOS ONE;2017-03-20

3. Development of a Reference Measurement Procedure and Certified Reference Material for the Determination of Hydroxyproline in Meat;Food Analytical Methods;2015-10-02

4. Authenticity of meat products: Tools against fraud;Food Research International;2014-06

5. Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective;Journal of Proteomics;2013-08

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