The Effect of Rearing System and Cooking Method on the Carnosine and Anserine Content of Poultry and Game Meat

Journal of Food, Nutrition and Agriculture
doi 10.21839/jfna.2018.v1i1.216
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Phoenix Research Publishers

Related search

Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.

Nihon Yoton Gakkaishi
1999English

Broiler Meat Quality: The Effect of Rearing System and Length of Fattening Period

Biotechnology in Animal Husbandry
2011English

Effects of Dietary Supplementation of Histidine, Β-Alanine, Magnesium Oxide, and Blood Meal on Carnosine and Anserine Concentrations of Broiler Breast Meat

Journal of Poultry Science
Animal ScienceZoology
2013English

Effect of Free-Range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2014English

Posibility of Existence as a Protein Complex of Anserine and Carnosine

Eiyo To Shokuryo
1971English

The Influence of Boar Breed and Applied Method on the Meat Content

Biotechnology in Animal Husbandry
2020English

The Distribution of Β-Alanine-2-14c in Rat Organs and Its Incorporation Into Anserine and Carnosine

RADIOISOTOPES
1965English

The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1)

The Japanese Journal of Nutrition and Dietetics
1974English

Clostridium Difficilein Poultry and Poultry Meat

Foodborne Pathogens and Disease
Applied MicrobiologyMicrobiologyFood ScienceAnimal ScienceZoologyBiotechnology
2011English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy