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 muscle
Isolation and characterization of parvalbumin from chicken leg-muscle
Heat-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 alcalase
Fresh 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 oven
Imaging of in vitro chicken leg using time-resolved near-infrared optical tomography
Mechanothermal nociceptors in the scaly skin of the chicken leg