Determination of Egg Proteins in Snack Food and Noodles

Author： Williams Kristina M.   Westphal Carmen D.   Shriver-Lake Lisa C.  

Publisher： AOAC International

ISSN： 1944-7922

Source： Journal of AOAC International, Vol.87, Iss.6, 2004-11, pp. : 1485-1491

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Determination of Egg Proteins in Food Products by Enzyme Immunoassay

By Yeung Jupiter M.   Newsome W. Harvey   Abbott Michael A.  

Journal of AOAC International, Vol. 83, Iss. 1, 2000-01 ,pp. : 139-143

AOAC International

Access to resources Recommend Favorite

Determination of Allergenic Egg Proteins in Food by Protein-, Mass Spectrometry-, and DNA-Based Methods

By Lee Ji-Yun   Kim Chang Jong  

Journal of AOAC International, Vol. 93, Iss. 2, 2010-04 ,pp. : 462-477

AOAC International

Access to resources Recommend Favorite

ELISA Kit for Determination of Egg White Proteins: Interlaboratory Study

By Tomkov Kvta   Cuhra Petr   Rysov Jana   Hank Petr   Gabrovsk Dana  

Journal of AOAC International, Vol. 93, Iss. 6, 2010-11 ,pp. : 1923-1929

AOAC International

Access to resources Recommend Favorite

Determination of the Moisture Content of Instant Noodles: Interlaboratory Study

By Hakoda Akiko   Kasama Hirotaka   Sakaida Kenichi   Suzuki Tadanao   Yasui Akemi    

Journal of AOAC International, Vol. 89, Iss. 6, 2006-12 ,pp. : 1585-1590

AOAC International

Access to resources Recommend Favorite

Determination of the Acid Value of Instant Noodles: Interlaboratory Study

By Hakoda Akiko   Sakaida Kenichi   Suzuki Tadanao   Yasui Akemi    

Journal of AOAC International, Vol. 89, Iss. 5, 2006-09 ,pp. : 1341-1346

AOAC International

Access to resources Recommend Favorite