ON DETERMINATION OF HYDROXYPROLINE FOR ESTIMATION OF COLLAGENEOUS TISSUE IN MEAT AND MEAT PRODUCTS .2. INFLUENCE OF AMINO ACIDS PRESENT IN PROTEIN-HYDROLYSATE

被引：5

作者：

ARNETH, W

HAMM, R

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1970年 / 143卷 / 05期

关键词：

D O I：

10.1007/BF01454108

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：338 / &

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