## Abstract The method for reactive lysine determination, developed by HURREL et al. (1975) is adopted to the utilization of azo dye Orange G. Lysine content in cereals can be determined using Orange G solution instead of Acid Orange 12 solution, provided that the new buffer system is secured. The
Estimation of protein in dried herbages using the dyestuff orange G
β Scribed by C. E. Outen; J. M. A. Tilley; R. F. Wilson
- Publisher
- John Wiley and Sons
- Year
- 1966
- Tongue
- English
- Weight
- 175 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0022-5142
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