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pro vyhledávání: '"I. V. Derunets"'
Publikováno v:
Пищевые системы, Vol 4, Iss 4, Pp 239-245 (2022)
In laboratory practice, there are many protein quantification methods, and all of them have their own advantages and disadvantages. The most common and widely used method for the protein analysis in food products, including fish, is the Kjeldahl meth
Externí odkaz:
https://doaj.org/article/1ff6997b15534e08989bbef897faa8e8