Connective tissue of meat. III.—Determination of collagen in tendon tissue by the hydroxyproline method
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference8 articles.
1. ‘Advances in Protein Chemistry’, 1952, p. 93 (New York: Academic Press Inc.)
2. THE DETERMINATION OF HYDROXYPROLINE
3. A NEW PRINCIPLE FOR THE DETERMINATION OF AMINO ACIDS, AND ITS APPLICATION TO COLLAGEN AND GELATIN
4. The amino-acid composition and titration curve of collagen
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5. �ber die Hydroxyprolinbestimmung zur Ermittlung des kollagenen Bindegewebes in Fleiseh und Fleischwaren;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1971-02
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