Application of animal food by-products in meat processing
Author:
Affiliation:
1. Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
Publisher
Japanese Electrophoresis Society
Link
https://www.jstage.jst.go.jp/article/electroph/62/2/62_55/_pdf
Reference9 articles.
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2. 3) Kim Y-N. Vitamins. In: Nollet L-M-L, Toldrá F, editors. Handbook of analysis of edible animal by-products. USA: CRC Press; 2011. p. 161–182.
3. 4) Ni C-H, Lee C-S, Chuan F-Y, et al. Investigation of the chemical composition and functional proteins of chicken gizzard inner lining. Food Sci Technol Res. 2018;24:893–901.
4. 5) Chernukha I-M, Fedulova L-V, Kotenkova E-A, et al. Hypolipidemic and anti-inflammatory effects of aorta and heart tissues of cattle and pigs in the atherosclerosis rat model. Anim Sci J. 2018;89:784–793.
5. 8) Chatterjee A, Kanawjia S-K, Khetra Y, et al. Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate. J Food Sci Technol. 2015;52:5621–5630.
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