Amino Acid Composition of Breast and Thigh Meat from Broilers Produced in Four Locations of the United States-Reference-Cited by-同舟云学术

Amino Acid Composition of Breast and Thigh Meat from Broilers Produced in Four Locations of the United States

Published:1981-07 Issue:4 Volume:46 Page:1122-1124
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HAMM D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb03005.x/fullpdf

Reference16 articles.

1. Determination of amino acid profiles in biological samples by gas chromatography

2. Ultramicro GC Determination of Amino Acids Using Glass Open Tubular Columns and a Nitrogen-Selective Detector

3. Consumer & Food Economics Institute., 1979 . Composition of foods: Poultry products: raw, procesed, prepared. U.S. Dept. Agr., Agr. Handbook 8-5. p.330 .

4. Amino Acid Composition of Meat Removed from Boned Turkey Carcasses by Use of Commercial Boning Machine

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