AMINO-ACID CONTENT OF BROILER, QUAIL AND DUCK SKINS

被引：13

作者：

ESSARY, EO

YOUNG, RW

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061

[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT BIOCHEM & NUTR,BLACKSBURG,VA 24061

来源：

POULTRY SCIENCE | 1977年 / 56卷 / 05期

关键词：

D O I：

10.3382/ps.0561605

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1605 / 1608

页数：4

共 11 条

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[2]

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[3] POULTRY PRODUCT QUALITY .2. STORAGE TIME-TEMPERATURE EFFECTS ON CARBONYL COMPOSITION OF COOKED TURKEY AND CHICKEN SKIN FRACTIONS [J].

DIMICK, PS ;

MACNEIL, JH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :186-&

[4] AMINO ACID COMPOSITION OF MEAT REMOVED FROM BONED TURKEY CARCASSES BY USE OF COMMERCIAL BONING MACHINE [J].

ESSARY, EO ;

RITCHEY, SJ .

POULTRY SCIENCE, 1968, 47 (06) :1953-&

[5]

Hudspeth J. P., 1969, Food Technology (Champaign), V23, P373

[6]

MARION WW, 1969, POULTRY SCI, V48, P1839

[7]

MILLER EC, 1962, POULTRY SCI, V41, P1667

[8]

SCOTT M. L., 1959, JOUR AMER DIETETIC ASSOC, V35, P247

[9]

SNEDECOR GW, 1946, STATISTICAL METHODS

[10] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS [J].

SPACKMAN, DH ;

STEIN, WH ;

MOORE, S .

ANALYTICAL CHEMISTRY, 1958, 30 (07) :1190-1206

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