chicken leg

Novel angiotensin-converting enzyme (ACE) inhibitory peptides derived from boneless chicken leg meat.The purification, characterization and localization of a parvalbumin-like protein from chicken-leg muscleIsolation and characterization of parvalbumin from chicken leg-muscleHeat-induced gelation of myosins/subfragments from chicken leg and breast muscles at high lonic strength and low pH.Determination of angiotensin-I converting enzyme inhibitory peptides in chicken leg bone protein hydrolysate with alcalaseFresh chicken leg: an experimental model for the microsurgical beginner.The usefulness of a fresh chicken leg as an experimental model during the intermediate stages of microsurgical training.Thermal lethality of salmonella in chicken leg quarters processed via an air/steam impingement ovenImaging of in vitro chicken leg using time-resolved near-infrared optical tomographyMechanothermal nociceptors in the scaly skin of the chicken leg