Quantitative immunoassay for soya protein in raw and sterilized meat products
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb01926.x/fullpdf
Reference25 articles.
1. The determination of isolated soybean protein in raw and pasteurized meat products;Armstrong;Journal of Food Technology,1982
2. Effect of detergents on antibody-antigen interaction;Dimitriadis;Anals of Biochemistry,1979
3. Quantitative electrophoretic transfer of polypeptides from SDS polyacrylamide gels to nitrocellulose sheets: a method for their re-use in immunoautoradiographic detection of antigens;Erickson;Journal of Immunological Methods,1982
4. Preparation of hybrid proteins from subunits of sesame 13S and soybean 11S globulins and their molecular weights;Hasegawa;Agricultural and Biological Chemistry,1981
5. A dot-immunobinding assay for monoclonal and other antibodies;Hawkes;Anals of Biochemistry,1982
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