Implications of 3-methylhistidine titres of actin and myosin in determining meat protein
The widespread use of non-meat protein in meat products necessitates a method for the robust, unequivocal quantification of meat in foods. Protein-bound levels of the co- or post-translationally modified amino acid, 3- methylhistidine, virtually unique to the myofibrillar proteins actin and myosin,...
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University of Nottingham
1988
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.384605 |