EVALUATION OF A FLUOROMETRIC TECHNIQUE FOR QUANTITATIVE-DETERMINATION OF SOY FLOUR IN MEAT-SOY BLENDS

被引：6

作者：

ELDRIDGE, AC ^{[1
]}

HOLMES, LG ^{[1
]}

机构：

[1] USA,NATIC RES & DEV COMMAND,NATIC,MA 01760

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08495.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Textured soy flour containing 50% protein has been added to fresh ground beef at different levels. Samples were analyzed utilizing fluorescence spectrophotometry. Knowing only what product was added, it was possible to measure the amount of soy flour addition at the 30% level within ±2.4%. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：763 / 764

页数：2

共 9 条

[1] SYNTHESIS AND CHARACTERIZATION OF FLUORESCENT PRODUCTS DERIVED FROM MALONALDEHYDE AND AMINO ACIDS [J].