Date on Master's Thesis/Doctoral Dissertation
6-1916
Document Type
Master's Thesis
Degree Name
M.S.
Department
Chemistry
Subject
Immobilized proteins; Proteins in human nutrition; Meat
Abstract
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.
Recommended Citation
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.
https://doi.org/10.18297/etd/285
