Immunochemical Quantification of Heat Denaturation of Bovine Meat Soluble Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06205.x/fullpdf
Reference55 articles.
1. Heat Stability of Bovine Lactoferrin at Acidic pH
2. Immunochemical Properties of Native and Heat Denatured Ovalbumin
3. QUANTITATIVE DETERMINATION OF LOW-SALT SOLUBLE PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS
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