Joanne McNeal

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Rapid analytical procedures are needed to determine the total protein, moisture, and fat content of meat and poultry products. During the past 5 years, the U.S. Department of Agriculture (USDA) has been studying various methods involving instrumentation that test for these constituents either in combination or separately. The studies are initiated on(More)
The rapid qualitative detection of coal tar dyes, chemicals added to color meat products, and some natural coloring materials was investigated through extraction and subsequent identification by spectrophotometric, paper chromatographic, and specific reaction techniques. These techniques will detect the presence of coal tar dyes, imidazole, histamine,(More)
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