-
2
-
-
85029966075
-
Changes in official methods of analysis
-
K. Helrich, Ed., Section 990.26, 15th Ed., 1st Supplement. Assoc. Official Analyt. Chem., Arlington, VA
-
AOAC (1990b). Changes in Official Methods of Analysis. In Hydroxyproline in Meat and Meat Products (K. Helrich, Ed.), Section 990.26, 15th ed., 1st Supplement. Assoc. Official Analyt. Chem., Arlington, VA.
-
(1990)
Hydroxyproline in Meat and Meat Products
-
-
Helrich, K.1
-
3
-
-
0023067416
-
Determination of nitrogen and protein content of meat and meat products
-
BENEDICT, R. C. (1987). Determination of Nitrogen and Protein Content of Meat and Meat Products. J. Assoc. Off. Anal. Chem. 70(1), 69-74.
-
(1987)
J. Assoc. off. Anal. Chem.
, vol.70
, Issue.1
, pp. 69-74
-
-
Benedict, R.C.1
-
4
-
-
4244038409
-
Boletin Oficial de España. Determinación colorimétrica de Hidroxiprolina
-
B. O. DE E. (1979). Boletin Oficial de España. Determinación colorimétrica de Hidroxiprolina. In Métodos de Análisis de productos Cárnicos 207, 20238-20239.
-
(1979)
Métodos de Análisis de Productos Cárnicos
, vol.207
, pp. 20238-20239
-
-
De E., B.O.1
-
5
-
-
85029963811
-
Secretaría de Patrimonio y Fomento Industrial (Ed)
-
México, D.F.
-
DGN: DIRECCIÓN GENERAL DE NORMAS (1971). Secretaría de Patrimonio y Fomento Industrial (Ed). Diario Oficial de la Federación del 18 de Agosto de 1971. México, D.F.
-
(1971)
Diario Oficial de la Federación del 18 de Agosto de 1971
-
-
-
6
-
-
0024019960
-
Caracterización de la Calidad de Algunas Bolognas en México. I. Evaluación Química y Microbiológica
-
DOMÍNGUEZ, R., ESPARZA, M., PACHECO, R., AND GONZÁLEZ-MÉNDEZ, N. (1988). Caracterización de la Calidad de Algunas Bolognas en México. I. Evaluación Química y Microbiológica. Arch. Latinoamer. Nutr. 38(2), 345-356.
-
(1988)
Arch. Latinoamer. Nutr.
, vol.38
, Issue.2
, pp. 345-356
-
-
Domínguez, R.1
Esparza, M.2
Pacheco, R.3
González-Méndez, N.4
-
7
-
-
84985350737
-
Detection and estimation of collagen
-
ETHERINGTON, D. J., AND TREVOR, S. J. (1981). Detection and Estimation of Collagen. J. Sci. Food Agric. 32(6), 539-546.
-
(1981)
J. Sci. Food Agric.
, vol.32
, Issue.6
, pp. 539-546
-
-
Etherington, D.J.1
Trevor, S.J.2
-
8
-
-
0011427647
-
General principles of food saniation
-
U.S. Dept. of Health, Education and Welfare. Technical Bulletin
-
FDA: FOOD AND DRUG ADMINISTRATION (1962). General Principles of Food Saniation. U.S. Dept. of Health, Education and Welfare. Technical Bulletin. 1:27.
-
(1962)
Technical Bulletin
, vol.1
, pp. 27
-
-
-
9
-
-
0011462428
-
Control de Calidad de los Productos Cárnicos
-
FLORES, J. (1980). Control de Calidad de los Productos Cárnicos. Rev. Agroquim. Tecn. Alim. 20(2), 180.
-
(1980)
Rev. Agroquim. Tecn. Alim.
, vol.20
, Issue.2
, pp. 180
-
-
Flores, J.1
-
10
-
-
0021128097
-
Final report and recommendations
-
Food Safety and Inspection Service, USDA
-
FSIS (1984). Final Report and Recommendations. Food Safety and Inspection Service, USDA. Am. J. Clin. Nutr. 40, 675-684.
-
(1984)
Am. J. Clin. Nutr.
, vol.40
, pp. 675-684
-
-
-
11
-
-
0022559040
-
High-performance liquid chromatographic column switching method for the determination of hydroxyproline in meat and meat products
-
JONES, A. D., HOMAN, A. C., FAVELL, D. J., AND HITCHCOCK, C. H. S. (1986). High-Performance Liquid Chromatographic Column switching Method for the determination of Hydroxyproline in Meat and Meat Products. J. Chromatogr. 353, 153-161.
-
(1986)
J. Chromatogr.
, vol.353
, pp. 153-161
-
-
Jones, A.D.1
Homan, A.C.2
Favell, D.J.3
Hitchcock, C.H.S.4
-
12
-
-
0025078028
-
Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collavorative study
-
KOLAR, K. (1990). Colorimetric Determination of Hydroxyproline as Measure of Collagen Content in Meat and Meat Products: NMKL Collavorative Study. J. Assoc. Off. Anal. Chem. 73(1), 54-57.
-
(1990)
J. Assoc. off. Anal. Chem.
, vol.73
, Issue.1
, pp. 54-57
-
-
Kolar, K.1
-
13
-
-
0023071840
-
Rapid methods for determination of meat composition
-
MCNEAL, J. E. (1987). Rapid Methods for Determination of Meat Composition. J. Assoc. Off. Anal. Chem. 70(1), 95-99.
-
(1987)
J. Assoc. Off. Anal. Chem.
, vol.70
, Issue.1
, pp. 95-99
-
-
McNeal, J.E.1
-
14
-
-
0001253294
-
Comparison of the amino acid composition and connective tissue protein contents of selected bovine skeletal muscles
-
NGUYEN, Q., AND ZARKADAS, C. G. (1989). Comparison of the Amino Acid Composition and Connective Tissue Protein Contents of Selected Bovine Skeletal Muscles. J. Agric. Food Chem. 37, 1279-1286.
-
(1989)
J. Agric. Food Chem.
, vol.37
, pp. 1279-1286
-
-
Nguyen, Q.1
Zarkadas, C.G.2
-
15
-
-
0021592075
-
Evaluation of the use aminoacid composition data in assessing the protein quality of meat and poultry products
-
PELLET, I. P., AND YOUNG, R. V. (1984). Evaluation of the Use Aminoacid Composition Data in Assessing the Protein Quality of Meat and Poultry Products. The Am. J. Clin. Nutr. 40(9), 718-736.
-
(1984)
The Am. J. Clin. Nutr.
, vol.40
, Issue.9
, pp. 718-736
-
-
Pellet, I.P.1
Young, R.V.2
-
16
-
-
85029963495
-
Ingredients et Aditiffs Principaux des Produits de Charcuterie dans le Code de la Charcuterie, de la Salaison et des Conserves de Viandes (Reglamentation Et Usages)
-
November -Mise à Jour. Paris, France
-
POTERRE, P. (November 1978-Mise à Jour 1980). Ingredients et Aditiffs Principaux des Produits de Charcuterie dans le Code de la Charcuterie, de la Salaison et des Conserves de Viandes (Reglamentation et Usages). Edité par le Centre Technique de la Salaison, de la Charcuterie et des Conserves de Viandes. Paris, France.
-
(1978)
Edité par le Centre Technique de la Salaison, de la Charcuterie et des Conserves de Viandes
-
-
Poterre, P.1
-
17
-
-
85029963488
-
Basic meat chemistry; manufacturing processes cooked and smoked sausage
-
AMI Center for Continuing Education American Meat Institute, Ames, IA
-
RUST, R. E. (1977). Basic Meat Chemistry; Manufacturing Processes Cooked and Smoked Sausage. In Sausages and Processed Meat Manufacturing, pp. 11-15, 67-83, 89-97. AMI Center for Continuing Education American Meat Institute, Ames, IA.
-
(1977)
Sausages and Processed Meat Manufacturing
, pp. 11-15
-
-
Rust, R.E.1
-
18
-
-
85029960280
-
Reglamento de Carnes Frías Comestibles
-
Diario Oficial Del 28 De Agosto, México, D.F.
-
SSA: SECRETARÍA DE SALUBRIDAD Y ASISTENCIA (1956). Reglamento de Carnes Frías Comestibles. Código Sanitario Mexicano. Diario Oficial del 28 de Agosto, pp. 624-625. México, D.F.
-
(1956)
Código Sanitario Mexicano
, pp. 624-625
-
-
-
19
-
-
70449218338
-
Mikrobestimmung Von Hydroxyprolin mit Chloramin-T und p-Dimethylaminobvenzaldehyd
-
STEGEMANN, H. (1958). Mikrobestimmung Von Hydroxyprolin mit Chloramin-T und p-Dimethylaminobvenzaldehyd. Z. Physiol Chem. 311, 41-45.
-
(1958)
Z. Physiol Chem.
, vol.311
, pp. 41-45
-
-
Stegemann, H.1
-
20
-
-
0011507391
-
Final report and recomendations
-
USDA: UNITED STATES DRUG ADMINISTRATION (1984). Final Report and Recomendations, Am. J. Clin. Nutr. 40(3), 683.
-
(1984)
Am. J. Clin. Nutr.
, vol.40
, Issue.3
, pp. 683
-
-
-
21
-
-
0011462882
-
Assessment of the protein quality of beefstock bone isolates for use as an ingredient in meat and poultry products
-
ZARKADAS, C. G., Yu, Z., ZARKADAS, G. C., AND MINERO-AMADOR, A. (1995). Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products. J. Agric. Food Chem. 43, 77-83.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 77-83
-
-
Zarkadas, C.G.1
Yu, Z.2
Zarkadas, G.C.3
Minero-Amador, A.4
|