Optimization of conditions for myofibril preparation from mechanically recovered chicken meat

Nahrung - Food

Volumn 44, Issue 5, 2000, Pages 333-338

  Stangierski, J ^a   Kijowski, J ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

GALLUS GALLUS;

MYOSIN HEAVY CHAIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FAT INTAKE; FOOD HANDLING; MEAT; METABOLISM; MUSCLE FIBRIL; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE;

ANIMALS; CHICKENS; DIETARY FATS; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; MEAT; MYOFIBRILS; MYOSIN HEAVY CHAINS;

EID: 0041683073     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001001)44:5<333::AID-FOOD333>3.0.CO;2-G     Document Type: Article

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