Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat-Reference-Cited by-同舟云学术

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Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat

Published:1974 Issue:4 Volume:18 Page:371-383
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Kołakowski E.

Publisher

Wiley

Subject

Food Science

Reference43 articles.

1. The isolation of glycoproteins from bovine achilles tendon and their interaction with collagen

2. Eine Multidimensionale technik zur chromatographischen identifizierung von aminosäuren

3. The carbohydrates of the Jerusalem artichoke and other Compositae

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of additives and thermal treatment on the content of nitrogen compounds and the nutritive value of hake meat;Food / Nahrung;1987

2. Stabilisation of protein and oil in fish silage for use as a ruminant feed supplement;Journal of the Science of Food and Agriculture;1985-04

3. Extractability of muscle protein as criterion for Technological evaluation of sea fish Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in ice;Food / Nahrung;1977

4. Determination of peptides in fish and fish products. Part II. Application of a turbidimetric method for the determination of polypeptides in trichloroacetic acid fish meat extracts;Food / Nahrung;1975

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