PROTEIN NUTRITIONAL QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS PREDICTED BY THE C‐PER ASSAY
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 441-443
- https://doi.org/10.1111/j.1365-2621.1980.tb04070.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1978
- THE EFFECT OF COOKING AND WATER CONTENT OF GROUND BEEF AND EGGS ON THE DETERMINATION OF THE PROTEIN EFFICIENCY RATIOJournal of Food Science, 1976
- COMPOSITION AND PROTEIN EFFICIENCY RATIO OF PARTIALLY DEFATTED CHOPPED BEEF AND OF PARTIALLY DEFATTED BEEF FATTY TISSUE AND COMBINATIONS WITH SELECTED PROTEINSJournal of Food Science, 1975
- CHARACTERISTICS OF MEAT FROM MECHANICALLY DEBONED LAMB BREASTSJournal of Food Science, 1974
- Effect of Skin Content Prior to Deboning on Emulsifying and Color Characteristics of Mechanically Deboned Chicken Back MeatPoultry Science, 1973
- POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1972
- INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1971
- Amino Acid Composition of Meat Removed from Boned Turkey Carcasses by Use of Commercial Boning MachinePoultry Science, 1968