Methods of test for meat and meat products. Determination of hydroxyproline content Part 11, (15th February 1995)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1995
• Extent: 1 online resource (10 pages)
• Subjects: 602.1841; Specimen preparation; Calibration; Reproducibility; Determination of content; Cooked meats; Quantitative analysis; Chemical analysis and testing; Meat products; Test specimens; Food products; Meat; Amino acids; Food testing; Photometry (chemical analysis); Reports; Animal products
• Languages: English
• Related ISBNs: 0580237508
• ISSNs: 0041-6426
• 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.