{"title":"加工肉制品中主要非肉类化合物含量控制的免疫酶分析系统的开发","authors":"E. Zvereva, A. Zherdev, B. Dzantiev","doi":"10.37747/2312-640x-2021-19-322-324","DOIUrl":null,"url":null,"abstract":"Methods have been developed to control the content of non-meat components (connective tissue of animals, eggs, soy) in processed meat products, based on enzyme immunoassay of biomarker proteins – collagen, ovalbumin, soybean trypsin inhibitor.","PeriodicalId":13077,"journal":{"name":"http://eng.biomos.ru/conference/articles.htm","volume":"99 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"DEVELOPMENT OF IMMUNOENZYME ANALYTICAL SYSTEMS FOR CONTROL OF THE CONTENT OF MAIN NON-MEAT COMPOUNDS IN PROCESSED MEAT PRODUCTS\",\"authors\":\"E. Zvereva, A. Zherdev, B. Dzantiev\",\"doi\":\"10.37747/2312-640x-2021-19-322-324\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Methods have been developed to control the content of non-meat components (connective tissue of animals, eggs, soy) in processed meat products, based on enzyme immunoassay of biomarker proteins – collagen, ovalbumin, soybean trypsin inhibitor.\",\"PeriodicalId\":13077,\"journal\":{\"name\":\"http://eng.biomos.ru/conference/articles.htm\",\"volume\":\"99 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"http://eng.biomos.ru/conference/articles.htm\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37747/2312-640x-2021-19-322-324\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"http://eng.biomos.ru/conference/articles.htm","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37747/2312-640x-2021-19-322-324","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
DEVELOPMENT OF IMMUNOENZYME ANALYTICAL SYSTEMS FOR CONTROL OF THE CONTENT OF MAIN NON-MEAT COMPOUNDS IN PROCESSED MEAT PRODUCTS
Methods have been developed to control the content of non-meat components (connective tissue of animals, eggs, soy) in processed meat products, based on enzyme immunoassay of biomarker proteins – collagen, ovalbumin, soybean trypsin inhibitor.
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