ShareRESEARCH OF SOY PROTEINS IN FROZEN HAMBURGERS BY MEANS OF ELECTROPHORESIS.
[In Italian. / En italien.]
Author(s) : TANTILLO G., TIECCO G.
Type of article: Article
Summary
SDS-PAG ELECTROPHORESIS WAS USED FOR THE DETECTION OF SOY PROTEINS ADDED TO FROZEN HAMBURGERS. THE LIMITS OF DETECTION WERE DETERMINED IN 0.15 MG/ML EXTRACT OF ADDED MEAT EXTRACT. THE ELECTROPHOREGRAMS ARE PRESENTED FOR EXTRACTS OF MINCED MEAT ADDED WITH INCREASING AMOUNTS OF SOY FLOUR AND ALSO FOR THOSE OF SOME COMMERCIAL FROZEN HAMBURGERS IN WHICH THE PRESENCE OF SOY PROTEINS WAS INVESTIGATED.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1988-1921
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 256
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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