Protein Utilization of Mechanically Deboned Meat by Growing Rats
Author:
Affiliation:
1. Divisions of Biochemistry and Animal Science, University of Wyoming, Laramie, Wyoming 82071
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/107/11/1947/24050935/jn1070111947.pdf
Cited by 8 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. NUTRIENT CHARACTERIZATION OF COLOR MODIFIED AND UNALTERED FLAKED TURKEY THIGH MEAT;Journal of Muscle Foods;1990-07
2. Protein Quality and Iron Bioavailability of Mechanically and Hand-Deboned Turkey Meat Fed to Rats;Poultry Science;1990-02
3. Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio;Journal of Food Science;1981-03
4. Mechanically Deboned Red Meat;Advances in Food Research;1981
5. FAT CELL RUPTURE IN A COMMINUTED MEAT BATTER AS A DETERMINATIVE FACTOR OF HEAT STABILITY;Journal of Food Science;1979-05
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