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- [2] COMBUSTION METHOD FOR DETERMINATION OF CRUDE PROTEIN IN MEAT AND MEAT-PRODUCTS - COLLABORATIVE STUDYJOURNAL OF AOAC INTERNATIONAL, 1993, 76 (04) : 787 - 793KINGBRINK, MSEBRANEK, JG
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- [4] COLLABORATIVE STUDY OF ACCURACY AND PRECISION OF RAPID-DETERMINATION OF FAT IN MEAT AND MEAT-PRODUCTS BY FOSS-LET METHODJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1977, 60 (04): : 853 - 858PETTINATI, JDSWIFT, CE
- [5] COLLABORATIVE STUDY OF AN AUTOMATED METHOD FOR DETERMINATION OF NITROGEN IN MEAT-PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1974, 57 (04): : 838 - 840GANTENBE.WMSCHERMER.JLGEORGE, E
- [6] COMPARISON OF AUTOMATED-METHOD AND IMPROVED AOAC KJELDAHL METHOD FOR DETERMINATION OF PROTEIN IN MEAT AND MEAT-PRODUCTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1981, 64 (01): : 29 - 31MCGILL, DL
- [7] DETERMINATION OF HYDROXYPROLINE IN MEAT-PRODUCTS - COLLABORATIVE STUDYJOURNAL OF THE ASSOCIATION OF PUBLIC ANALYSTS, 1983, 21 (DEC): : 113 - 121JONAS, DAWOOD, R
- [8] FAT EMULSIONS IN MEAT-PRODUCTSJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (09) : 953 - 953RANKEN, MD
- [9] FAT OXIDATION OF MEAT-PRODUCTSINDUSTRIE ALIMENTARI, 1978, 17 (7-8): : 598 - 602CATTANEO, PCANTONI, CMACCAPANI, M
- [10] CHARACTERISTICS AND DISTRIBUTION OF LACTOBACILLI ON MEAT AND MEAT-PRODUCTSJOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 1985, 26 (04): : 365 - 370MORISHITA, YSHIROMIZU, KHORI, T