ABSTRACT
Contents 2.1 Introduction ......................................................................................................................11 2.2 Analysis of Meat Amino Acids ......................................................................................... 12
2.2.1 Analysis of the Amino Acids Profi le ..................................................................... 12 2.2.1.1 Sample Preparation ................................................................................ 12 2.2.1.2 Derivatization .........................................................................................16 2.2.1.3 Separation .............................................................................................. 22 2.2.1.4 Detection ................................................................................................25
