Year-end Sale % OFF 
Abstract
SummaryA new method based on crossover electrophoresis with indirect immunofluorescence for the identification of soy protein in heated meat products is described. The procedure demonstrates specific precipitation reactions between the antisera and soy protein, even when these are present at concentrations of 2.5% in meat products heated to the level of commercial sterility (125°C x 25 min).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
