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2 . 2011

Method of quantitative content soya protein determination in cooked meats using indirect immune-enzyme analysis

AbstractWith 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.

Keywords:soy protein isolate, indirect immune-enzyme analysis

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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