Investigation of the Chemical Composition and Functional Proteins of Chicken Gizzard Inner Lining-Reference-Cited by-同舟云学术

Investigation of the Chemical Composition and Functional Proteins of Chicken Gizzard Inner Lining

Published:2018 Issue:5 Volume:24 Page:893-901
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Ni Chien-Hsiang¹,Lee Chih-Shang¹,Chuan Fu-Yuan²,Enomoto Hirofumi³,Takeda Shiro⁴,Lin Liang-Chuan¹,Sakata Ryoichi⁴

Affiliation:

1. Department of Animal Science, College of Agriculture and Natural Resources, National Chung Hsing University

2. Department of Food Management, TOKO University

3. Department of Biosciences, Faculty of Science and Engineering, Teikyo University

4. Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/5/24_893/_pdf

Reference39 articles.

1. Ahhmed, A.M. and Muguruma, M. (2010). A review of meat protein hydrolysates and hypertension. Meat Sci., 86, 110-118.

2. Akester, A.R. (1984). The glandular layer and koilin membrane of the gizzard in the domestic fowl. J. Anat., 121, 730.

3. Akester, A.R. (1986). Structure of the glandular layer and koilin membrane in the gizzard of the adult domestic fowl (Gallus gallus domesticus). J. Anat., 147, 1-25.

4. Arafa, A.S. (1977). Pickled chicken gizzards: 1. acceptability and proximate analysis. Poult. Sci., 56, 1014-1017.

5. Association of Official Analytical Chemists (AOAC) International. (2002). Official methods of analysis of AOAC international 17th edn. Arlington, Virginia, USA.

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