Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15175.x/fullpdf
Reference15 articles.
1. Studies on characterisation of thermostable antigens of adrenals and muscle tissues of meat animals
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3. Monoclonal Antibodies to Porcine Thermal-Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats
4. The phosphorylation of troponin I from cardiac muscle
5. DETECTION OF CHICKEN FLESH IN BEEF SAUSAGES
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