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- W2352465814 abstract "The hydroxyproline(Hyp) in fermented sausage was determined by spectrophotometric method during the fermentation.The result shows that the determination method is stable with a high recovery rate.The average recovery rate of Hyp is 99.63%.The content of Hyp in soluble collagen increased during the fermentation.It means that the connective tissue of beef has been weakened during the fermentation." @default.
- W2352465814 created "2016-06-24" @default.
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- W2352465814 date "2013-01-01" @default.
- W2352465814 modified "2023-09-26" @default.
- W2352465814 title "The spectrophotometric determination of hydroxyproline in fermented sausage during the fermentation" @default.
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