Immunochemical quantification of heat denaturation of bovine meat soluble proteins.
| Autor: | Levieux, D., Levieux, A. |
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| Předmět: | |
| Zdroj: | Journal of Food Science (Wiley-Blackwell); Jul/Aug95, Vol. 60 Issue 4, p676, 7p, 2 Charts, 14 Graphs |
| Abstrakt: | Discusses the immunoquantification of myoglobin, L-lactic dehydrogenases M4 and H4, albumin, transferrin and immunoglobulin G after heat treatment of crude soluble sarcoplasmic protein extract over a range of 54-70 degrees Celsius for 30-780 minutes. Order of heat denaturation. |
| Databáze: | Complementary Index |
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