## Abstract The method is based on the determination of the content of fish meat of soluble, nonβheatβprecipitable protein which is brought in relation to the total amount of sarcoplasmic protein. The method is also suited to evaluate the freshness of iced fish where other procedures sometimes fail
The quantity of alkaloid in hyoscyamus and a new method for its evaluation
β Scribed by Watkins, H.R. ;Palkin, S.
- Publisher
- Elsevier
- Year
- 1927
- Weight
- 385 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0898-140X
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