HPLC Quantitation of Alginate or Pectin Added to Lean Ground Pork
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06091.x/fullpdf
Reference16 articles.
1. Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
2. Dünnschichtchromatographische trennung und bestimmung von uronsäuren und uronsäurelactonen
3. B. Fried, and J. Sherma, 1986 . Thin-Layer Chromatography: Techniques and Applications . 2nd ed. , p.265 -280 . Marcel Dekker Inc.. New York.
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1. Development of a Novel Determination Method for Alginic Acid;Nippon Shokuhin Kagaku Kogaku Kaishi;2013
2. Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives;Chemistry of Food Additives and Preservatives;2012-10-03
3. A Validated HPLC Assay Method for the Determination of Sodium Alginate in Pharmaceutical Formulations;Journal of Chromatographic Science;2012-07-31
4. Analytical Application of Resonance Rayleigh Scattering, Frequency Doubling Scattering, and Second-Order Scattering Spectra for the Sodium Alginate-CTAB System;Analytical Letters;2011-02-15
5. Determination of alginate copolymer in pharmaceutical formulations by micellar electrokinetic chromatography;Journal of Chromatography B;2007-05
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