𝔖 Bobbio Scriptorium
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Factors affecting anserine and carnosine levels in skeletal muscles of various animals

✍ Scribed by Adam A. Christman

Book ID
103115211
Publisher
Elsevier Science
Year
1976
Tongue
English
Weight
1010 KB
Volume
7
Category
Article
ISSN
0020-711X

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An evaluation of a method to differentia
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