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Publications by Natal’ya L. Vostrikova
Prerequisites for the Formation of D - Enantiomers of Amino Acids of Animal Proteins in the Manufacturing Process of Meat Products
Theory and practice of meat processing
Methodological Aspects of Identification of Tissue-Specific Proteins and Peptides Forming the Corrective Properties of Innovative Meat Products
Theory and practice of meat processing
Related publications
Amino Acid Sequence Prerequisites for the Formation of Cn Ions
Journal of the American Society for Mass Spectrometry
Structural Biology
Spectroscopy
D-Amino Acid Residues in Peptides and Proteins—Development of Novel Precise Detection System: Detection Method of D-Amino Acids in Proteins
KAGAKU TO SEIBUTSU
The Sulphur-Containing Amino Acids of Wheat Proteins /
Studies on the Formation of Amino Acids From Keto Acids
Journal of the agricultural chemical society of Japan
The Role of Microsomes in the Incorporation of Amino Acids Into Proteins
Journal of Histochemistry and Cytochemistry
Anatomy
Histology
The Basic Amino-Acids of Typical Forage Grass Proteins
Biochemical Journal
The Combination of Proteins, Amino-Acids, &C., With Acids and Alkalis. Part II.--Titration Curves of Amino-Acids in Presence of Formaldehyde
Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character
Studies on the Manufacturing Process of the Undaria-Products-I
Nippon Suisan Gakkaishi
Aquatic Science
The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast
Agricultural and Biological Chemistry
