Detection of peptide markers of soy, milk and egg white allergenic proteins in poultry products by LC-Q-TOF-MS/MS
M Montowska, E Fornal - LWT-Food Science and Technology, 2018 - Elsevier
Soy, milk and egg white proteins are commonly added to meat products. Proteins of non-
meat origin, are applied to improve the water-binding capacity of meat and the texture of the
product, as well as for economic reasons as meat substitutes. Detection of low amounts of …
meat origin, are applied to improve the water-binding capacity of meat and the texture of the
product, as well as for economic reasons as meat substitutes. Detection of low amounts of …
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