Carbon-13 pulsed fourier transform nuclear magnetic resonance spectroscopic determination of 4-hydroxy-l-proline in meat—comparison with the colorimetric method

Meat Science ◽  
1979 ◽  
Vol 3 (3) ◽  
pp. 223-232 ◽  
Author(s):  
I.K. O'Neill ◽  
M.L. Trimble ◽  
J.C. Casey
1986 ◽  
Vol 34 (1) ◽  
pp. 60-62 ◽  
Author(s):  
Eugene P. Mazzola ◽  
Brian Q. Phillippy ◽  
Barbara F. Harland ◽  
Ted H. Miller ◽  
Jennifer M. Potemra ◽  
...  

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