Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio-Reference-Cited by-同舟云学术

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Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio

Published:1981-03 Issue:2 Volume:46 Page:336-339
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BITTEL R. J.,GRAHAM PAUL P.,YOUNG R. W.,BOVARD K. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04856.x/fullpdf

Reference35 articles.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Edible By-products from the Production and Processing of Muscle Foods;Muscle Foods;1994

2. NUTRIENT CHARACTERIZATION OF COLOR MODIFIED AND UNALTERED FLAKED TURKEY THIGH MEAT;Journal of Muscle Foods;1990-07

3. EFFECT OF SPLEEN IN RESTRUCTURED BEEF;Journal of Food Quality;1986-01

4. Sausage Color Measured by Integrating Sphere Reflectance Spectrophotometry When Whole Blood or Blood Cured by Nitrite is Added to Sausages;Journal of Food Science;1983-11

5. UPGRADED WASTES IN MEAT AND MEAT PRODUCTS;Upgrading Waste for Feeds and Food;1983

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