Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleProcessed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion.AuthorsMontowska, Magdalena; Pospiech, EdwardSubjectsPROTEIN content of meat; HEAT stability in proteins; DENATURATION of proteins; MASS spectrometry; BIOMARKERS; MICROWAVESPublicationFood Technology & Biotechnology, 2016, Vol 54, Issue 4, p482ISSN1330-9862Publication typeArticleDOI10.17113/ftb.54.04.16.4540