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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2005

Alea: 53

Zenbakia: 2

Orrialdeak: 220-226

Mota: Artikulua

DOI: 10.1021/JF049557E GOOGLE SCHOLAR
Datuen iturria: Scopus