Effect of defatting on quality of meat and bone meal

Animal Science Journal

Volumn 86, Issue 3, 2015, Pages 319-324

  Chang, Ming ^a   Xiao, Jun ^a   Liu, Ruijie ^a   Lu, Liangzhong ^b   Jin, Qingzhe ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CRRC Qingdao Sifang Rolling Stock Research Institute Co   (China)

Author keywords

Defatting; Flavor; Meat and bone meal; Nutritional quality

Indexed keywords

BIOLOGICAL PRODUCT; BONE MEAL; HEXANE; HISTAMINE; HISTAMINOL; HYDROXIDE; LYSINE; MINERAL; NITROGEN; POTASSIUM DERIVATIVE; POTASSIUM HYDROXIDE; PROTEIN INTAKE;

ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL FOOD; COLOR; DIGESTION; FOOD HANDLING; FOOD QUALITY; IN VITRO STUDY; MEAT; NUTRITIONAL VALUE; PHYSIOLOGY; PROCEDURES; PROTEIN INTAKE;

ANIMAL FEED; BIOLOGICAL PRODUCTS; COLOR; DIETARY PROTEINS; DIGESTION; FOOD HANDLING; FOOD QUALITY; HEXANES; HISTAMINE; HYDROXIDES; IN VITRO TECHNIQUES; LYSINE; MEAT PRODUCTS; MINERALS; NITROGEN; NUTRITIVE VALUE; POTASSIUM COMPOUNDS;

EID: 84924510121     PISSN: 13443941     EISSN: 17400929     Source Type: Journal    
DOI: 10.1111/asj.12286     Document Type: Article

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