PROTEIN QUALITY OF MECHANICALLY PROCESSED (SPECIES) PRODUCT AND BONE RESIDUE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb08477.x/fullpdf
Reference23 articles.
1. Meat quality and protein quality
2. Protein Utilization of Mechanically Deboned Meat by Growing Rats
3. The use of hydroxyproline analyses to predict the nutritional value of the protein in different animal tissues
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1. Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel;Journal of Food Science;1992-11
2. Protein Quality of Selected Muscle Foods as Affected by the Exchange of Dietary Wheat Bran for Cellulose;Journal of Food Science;1990-07
3. Tissue composition of mechanically deboned pork (MDP);Meat Science;1983-01
4. THE MECHANICAL RECOVERY OF MEAT—A NEW LOOK AT THE TECHNOLOGY;Upgrading Waste for Feeds and Food;1983
5. Mechanically Deboned Red Meat;Advances in Food Research;1981
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