Art
J-GLOBAL ID：201602020197443365 Reference number：64A0146530
Evaluation of the biuret and dyebinding methods for protein determination in meats.
食肉のたんぱく質定量法としてのピウレット法と色素結合法との比較
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Author (2)：
TORTEN J
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WHITAKER J R
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Material：
J Food Sci (Food Research)
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Volume：
29
Issue：
2
Page：
168-174
Publication year：
1964
JST Material Number：
C0005A
ISSN：
0022-1147
CODEN：
JFDSAZ
Document type：
Article
Article type：
原著論文
Country of issue：
United States (USA)
Terms in the title (3)：
Terms in the title
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食肉
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たんぱく質定量
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色素
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