Determination of Hydroxyproline in Meat Products: Collaborative Trial
Abstract
Analysts, 1986,24, 6912 Determination of Hydroxyproline in Meat Products: Collaborative Trial Devro W. Swe.N Lancashire County Analyst’s Departmen Lancashire County Council, County Hall, Preston Twelve Public Analysts’ Laboratories participated in a collaborative study of the British Standards Institution method for the Determination of l(-) hydroxyproline content of meat products. Repeatability and reproducibility have been calculated at three levels of hydroxyproline content.
Keywords
determination, hydroxyproline, meat, products, collaborative, trial
Citation
Journal of the Association of Public Analysts, 1986, 24, 69-72.
