Incorporation of Histidine and β-Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16056.x/fullpdf
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1. Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System
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4. 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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3. A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feeds for ruminants;Food Chemistry;2004-02
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