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Process and mechanism of development of liver damage due to low protein feeding

✍ Scribed by Sato, H. ;Hashimoto, S. ;Odashiro, M. ;Hidaka, M. ;Takahara, A. ;Nojiri, H.

Book ID
110680345
Publisher
Springer-Verlag
Year
1966
Tongue
English
Weight
132 KB
Volume
1
Category
Article
ISSN
0435-1339

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Pork meat was mechanically tenderised with the use of three di †erent machines : a meat activator, a meat grinder with a two-blade knife and a kidney plate, and a blade tenderiser. The protein availability and expressible Γ‘uids was then determined. The results are discussed in relation to tissue dam