Effect of defatting on quality of meat and bone meal-Reference-Cited by-同舟云学术

Effect of defatting on quality of meat and bone meal

Published:2014-11-20 Issue:3 Volume:86 Page:319-324
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Chang Ming¹,Xiao Jun¹,Liu Ruijie¹,Lu Liangzhong²,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology; Jiangnan University; Wuxi China

2. Zhonghai Ocean Science & Technology Co., LTD; Qingdao China

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12286/fullpdf

Reference18 articles.

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2. Oil and fat in broiler nutrition;Baião;Revista Brasileira de Ciência Avícola,2005

3. In vitro digestibility of protein from barley and other cereals;Buchmann;Journal of the Science of Food and Agriculture,1979

4. Effects of moderate levels of oxidized fat in animal diets under controlled conditions;Carpenter;Proceedings of the Nutrition Society,1966

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