Ostrich (Strutio camelus) meat protein quality and digestibility-Reference-Cited by-同舟云学术

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Ostrich (Strutio camelus) meat protein quality and digestibility

Published:2008-09 Issue:3 Volume:10 Page:185-188
ISSN:1516-635X
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

Reis LS¹,Oliveira TC²

Affiliation:

1. Centro Universitário do Leste de Minas Gerais, Brazil

2. Universidade Federal de Viçosa, Brazil; Universidade Federal de Ouro Preto

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v10n3/09.pdf

Reference23 articles.

1. Official methods of analysis,1998

2. Official methods of analysis of AOAC International,1997

3. Official methods of analysis of the Association of Official Analitycal Chemists,1975

4. In vivo rat assay for true protein digestibility and protein quality of beef and meat products extended with soy protein;Abdel-Azis S;Journal Food Science Nutrition,1997

5. Protein nutritional quality of mechanically deboned poultry meat as predicted by the C-PER assay;Babji AS;Journal Food Science Nutrition,1980

Cited by 2 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. Productive performance and meat quality of commercial Cobb chicken fed diets containing different levels of prickly pear fruits (Opuntia ficus indica) peel;Bulletin of the National Research Centre;2019-12

2. Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens);Journal of Food Science and Technology;2017-09-12

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