Simple and inexpensive method for the reliable determination of additions of soybean proteins in heat-processed meat products: An alternative to the AOAC official method

  1. Castro-Rubio, F.
  2. García, Ma.C.
  3. Rodríguez, R.
  4. Marina, Ma.L.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2005

Volume: 53

Issue: 2

Pages: 220-226

Type: Article

DOI: 10.1021/JF049557E GOOGLE SCHOLAR
Data source: Scopus