The analysis of protein in fresh meats using pulsed NMR-Reference-Cited by-同舟云学术

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The analysis of protein in fresh meats using pulsed NMR

Published:1982-12 Issue:4 Volume:7 Page:279-283
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Tipping L.R.H.

Publisher

Elsevier BV

Subject

Food Science

Reference5 articles.

1. Protein determination by nuclear magnetic resonance

2. Improved dye method for estimating protein

Cited by 10 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. Magnetic resonance imaging of fat and muscle distribution in meat;International Journal of Food Science & Technology;2007-07-01

2. Technical note: Determination of fat and water ratios in meat products by high resolution NMR at 19.6 MHz;International Journal of Food Science & Technology;2007-06-28

3. Use of low resolution NMR for determining fat content in meat products;International Journal of Food Science & Technology;2007-06-28

4. Applications of NMR in Meat Science;Annual Reports on NMR Spectroscopy;2004

5. Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) in texture measurement;Texture in Food;2004

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