A comparative study of zinc protoporphyrin IX‐forming properties of animal by‐products as sources for improving the color of meat products

Publisher： John Wiley & Sons Inc

E-ISSN： 1740-0929|86|5|547-552

ISSN： 1344-3941

Source： ANIMAL SCIENCE JOURNAL (ELECTRONIC), Vol.86, Iss.5, 2015-05, pp. : 547-552

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

By Liu Rui Xing Lujuan Fu Qingquan Zhou Guang-hong Zhang Wan-gang

Antioxidants, Vol. 5, Iss. 3, 2016-09 ,pp. : 32-32

MDPI

Access to resources Recommend Favorite

Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition

By Beloshapka Alison N. Buff Preston R. Fahey George C. Swanson Kelly S.

Foods, Vol. 5, Iss. 2, 2016-03 ,pp. : 23-23

MDPI

Access to resources Recommend Favorite

Bioactive Peptides in Animal Food Products

By Albenzio Marzia Santillo Antonella Caroprese Mariangela della Malva Antonella Marino Rosaria

Foods, Vol. 6, Iss. 5, 2017-05 ,pp. : 35-35

MDPI

Access to resources Recommend Favorite

Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review

By Teixeira Ana Baenas Nieves Dominguez-Perles Raul Barros Ana Rosa Eduardo Moreno Diego A. Garcia-Viguera Cristina

International Journal of Molecular Sciences, Vol. 15, Iss. 9, 2014-09 ,pp. : 15638-15678

MDPI

Access to resources Recommend Favorite

Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

By Montero Irene Miranda Teresa Arranz Jose Ignacio Rojas Carmen Victoria

International Journal of Molecular Sciences, Vol. 12, Iss. 11, 2011-11 ,pp. : 7885-7897

MDPI

Access to resources Recommend Favorite