Date on Master's Thesis/Doctoral Dissertation
Immobilized proteins; Proteins in human nutrition; Meat
So far as the author has been able to find, there are no published analyses showing the relative composition of the most important used meat proteins, beef, pork and mutton, the Osborne and co-workers have published analyses of the water insoluble proteins of the muscle substance of ox, chicken, fish, and scallop. This paper gives the results of analyses, by the Van Slyke method, of the water insoluble fat-free proteins of beef, pork, and mutton.
Cox, Edward H., "Analysis of the water insoluble proteins of beef, pork and mutton by the Van Slyke method." (1916). Electronic Theses and Dissertations. Paper 285.