A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption Cited by | Acta Veterinaria Brno

Acta Veterinaria > Archive > 2025, Vol. 94 > Issue 1 > p. 77 > Cited by

Acta Vet. Brno 2025, 94: 77-86

https://doi.org/10.2754/avb202594010077

A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption

František Ježek, Jiří Bednář, Jana Doležalová, Josef Kameník, Klára Bartáková, Michaela Králová

University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food & Gastronomic Sciences

Received December 9, 2024
Accepted January 6, 2025

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