title: [Method of quantitative content soya protein determination in cooked meats using indirect immune-enzyme analysis].
abstract: With the help of immune-enzyme analysis the amount of soy protein was determined in cooked meats. The results obtained are subjected to mathematical processing, also shows the metrological performance of the method.
authors.forename: O I
authors.initials: OI
authors.lastname: Kozlova
authors.forename: S N
authors.initials: SN
authors.lastname: Zorin
authors.forename: V K
authors.initials: VK
authors.lastname: Mazo
mesh_terms: D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D012680:Sensitivity and Specificity; D030262:Soybean Proteins / Q000032:analysis*
chemical_list: D030262:Soybean Proteins