|Judul||:||IDENTIFIKASI DAGING DENGAN MENGGUNAKAN KROMATOGRAFI CAIRAN|
Raw beef, pork veal, Iamb, chicken, turkey and duck have been identified with a liguid chromatographic (LC) method. Meat samples are blended in water and soluble proteins in the aqueos blends are separated by the LC method. Meats cuts and pats from different species resulted in different chromatographic profiles. The qualitative and quantitative chromatogtaphic differences among meat species were used for their identification. The LC method applies only to fresh and frozeN meats. It is simple, rapid and reliable and can be used for quantitative detection of meat species meat blends.
|Tahun||:||2003||Media Publikasi||:||Jurnal Nasional Blm Akreditasi|
|Kategori||:||Jurnal||No/Vol/Tahun||:||6 / 1 / 2003|
|PTN/S||:||Universitas Pakuan||Program Studi||:||KIMIA|
1) Babiker, S. A., Glover, P. A. dan Lawrie R. A. 1982. quantitative Analsis. 5th edition. Prentice Hall.