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ACCEPTABILITY OF LETTUCE TREATED WITH A LACTIC ACID AND HYDROGEN PEROXIDE ANTIBACTERIAL SOLUTION

✍ Scribed by K.H. McWATTERS; I.B. HASHIM; S.L. WALKER; M.P. DOYLE; A.P. RIMAL

Book ID
111341965
Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
859 KB
Volume
25
Category
Article
ISSN
0146-9428

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## Abstract The damage to sulphur‐containing amino acids in two experimental samples of casein and fish meal treated with hydrogen peroxide was studied. Methionine, cystine (cysteine), methionine sulphoxide (according to Neumann), methionine sulphone and cysteic acid contents were determined chemic