𝔖 Bobbio Scriptorium
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Comparative studies on the occurrence of the carnosine-anserine fraction in skeletal muscle and heart

✍ Scribed by Schmidt, Gerhard; Cubiles, Ricardo

Book ID
122665535
Publisher
Elsevier Science
Year
1955
Tongue
English
Weight
295 KB
Volume
58
Category
Article
ISSN
0003-9861

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An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine and carnosine in skeletal muscle
✍ Jeffrey E Plowman; Elizabeth A Close πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 526 KB

The high performance liquid chromatographic method proposed by Carnegie for determining the species of origin of meats in cooked products has been evaluated. The dipeptides anserine, balenine (ophidine) and carnosine have been extracted from the skeletal muscle of animuls in New Zealand am' compared