Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods-Reference-Cited by-同舟云学术

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Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods

Published:1965-03 Issue:2 Volume:30 Page:307-311
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

POMERANZ Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb00307.x/fullpdf

Reference10 articles.

1. Orange-G binding as a measure of protein content

2. THE USE OF DYES FOR THE DETERMINATION OF ACID AND BASIC GROUPS IN PROTEINS

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3. Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration;Comprehensive Reviews in Food Science and Food Safety;2010-08-17

4. Protein Analysis;Food Science Texts Series;2010

5. The Udy Method;Food Protein Analysis;2002-05-24

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