Amino Acid Content of Broiler, Quail and Duck Skins
Open Access
- 1 September 1977
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 56 (5) , 1605-1608
- https://doi.org/10.3382/ps.0561605
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- POULTRY PRODUCT QUALITY. 2. Storage Time-Temperature Effects on Carbonyl Composition of Cooked Turkey and Chicken Skin FractionsJournal of Food Science, 1970
- Amino Acid Composition of Meat Removed from Boned Turkey Carcasses by Use of Commercial Boning MachinePoultry Science, 1968
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958