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Biological evaluation of mechanically deboned chicken meat protein quality.

Journal Title:
Food chemistry.
Journal Volume/Issue:
2005 May, v. 90, issue 4
Main Author:
Negrao, C.C.
Other Authors:
Mizubuti, I.Y., Morita, M.C., Colli, C., Ida, E.I., and Shimokomaki, M.
Format:
Article
Language:
English
Subjects:
chicken meat
boning
nutritive value
flour
defatting
rats
animal models
human growth
nitrogen balance
human nutrition
proximate composition
protein content
lipid content
ash content
meat quality
meat composition
essential amino acids
lysine
nutrient utilization
digestibility
View in NAL's Catalog:
IND43666456