Comparison of the total protein, nitrogen, and amino acid composition of selected additives and ingredients used in composite meat products-Reference-Cited by-同舟云学术

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Comparison of the total protein, nitrogen, and amino acid composition of selected additives and ingredients used in composite meat products

Published:1988-11 Issue:6 Volume:36 Page:1121-1131
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zarkadas Constantinos G.,Drouliscos Nickolaos J.,Karatzas Constantinos N.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00084a003

Cited by 14 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. Assessment of the Protein Quality of 15 New Northern Adapted Cultivars of Quality Protein Maize Using Amino Acid Analysis;Journal of Agricultural and Food Chemistry;2000-10-12

2. Assessment of the protein quality of the smooth muscle myofibrillar and connective tissue proteins of chicken gizzard;Poultry Science;1998-05

3. Assessment of the Protein Quality of Native White Floury Maize, Designated IAPO-13, by Amino Acid Analysis;Journal of Agricultural and Food Chemistry;1997-04-01

4. Assessing the Myofibrillar and Connective Tissue Protein Contents and Protein Quality of Beef Tripe;Journal of Agricultural and Food Chemistry;1996-01-01

5. Amino Acid Composition and Nτ-Methylhistidine Contents of Bovine and Porcine Cardiac Muscle Tissues;Journal of Agricultural and Food Chemistry;1996-01-01

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