1. Proteolytic changes in pork;Anon.;Fd Process. Packag.,1964
2. The determination of the freshness of meat by the partition paper chromatography method;Avshalumova;Vop. Pitan.,1962
3. Séparation des acides aminés des milieux biologiques complexes. V. Description d'un couplage de méthodes chromatographiques et électrophorètiques;Biserte;J. Chromat.,1960
4. Liquid-scintillation counting of 14C-labelled animal tissues at high efficiency;Brown;Biochem. J.,1961
5. Researches on the ripening of the meat of slaughtered animals. IV. Quantitative chromatographic analysis of amino acids of fresh and ripened bovine meat;Colombo;Atti Soc. ital. Sci. vet.,1955