Assessment of the protein quality of the smooth muscle myofibrillar and connective tissue proteins of chicken gizzard

Author:

Zarkadas C.G.,Maloney S.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference63 articles.

1. Composition and Nutritional Value of Edible Meat By-Products;Anderson,1988

2. The extracellular matrix in epithelial biology: shared molecules and common themes in distant phyla;Ashkenas;Dev. Biol.,1996

3. An investigation of the content and solubility of muscle collagen in the chick (Gallus domesticus);Bannister;Int. J. Biochem.,1972

4. The elastin content of various muscles of beef animals;Bendall;J. Sci. Food Agric.,1967

5. The correlation of the amino acid composition of proteins with their nutritive value;Block;Nutr. Abstr. Rev.,1946

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