Methods of test for meat and meat products. Determination of L(-)-hydroxyproline content (reference method) Part 11, (28th February 1979)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1979
• Extent: 1 online resource (10 pages)
• Subjects: 602.1841; Food testing; Chemical analysis and testing; Specimen preparation; Hydroxides; Testing conditions; Meat products; Nitrogen heterocyclic aromatic compounds; Spectrophotometry; Determination of content; Oxidation methods; Animal products; Colorimetry; Food products; Organic acids; Calibration; Aromatic acids; Meat
• Languages: English
• Related ISBNs: 0580105954
• ISSNs: 0009-1943
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.