[Foreign proteins in meat products].
The analysis methods for the detection and quantitation of foreign proteins in meat products are reviewed: indirect determinations, physico- and immunochemical procedures. Among all these available techniques, the most suitable are ELISA and electrophoresis.
Université de Liège, Faculté de Médecine, Toxicologie et Bromatologie, Sart-Tilman, Liège.
F
F
Crahay
M C
MC
Coppee
A
A
Noirfalise
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D007120:Immunochemistry; D008461:Meat Products / Q000032:analysis*; D011506:Proteins / Q000032:analysis*
D011506:Proteins
Les protéines étrangères dans les produits de viande.