EVALUATION OF FOUR PURINE COMPOUNDS IN POULTRY PRODUCTS
- 1 July 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 1064-1065
- https://doi.org/10.1111/j.1365-2621.1980.tb07516.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Oral Purines on Serum and Urinary Uric Acid of Normal, Hyperuricemic and Gouty HumansJournal of Nutrition, 1976
- Levels of Purines in Foods and Their Metabolic Effects in RatsJournal of Nutrition, 1976
- LIPIDS AND FATTY ACIDS OF CHICKEN BONE MARROWJournal of Food Science, 1973
- Effect of Skin Content Prior to Deboning on Emulsifying and Color Characteristics of Mechanically Deboned Chicken Back MeatPoultry Science, 1973
- Hyperuricemia induced by high fat diets and starvationArthritis & Rheumatism, 1965