The use ofStreptococcus zymogenes for estimating tryptophan and methionine bioavailability in 17 foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01092408.pdf
Reference8 articles.
1. Boyne AW, Price SA, Rosen GD, Stott JA (1967) Protein quality of feeding-stuffs 4. Progress report on collaborative studies on the microbiological assay of available amino acids. Brit J Nutr 21: 181?206
2. Evancho GM, Hurt HD, Devlin PA, Landers RE, Ashton DH (1977) Comparison ofTetrahymena pyriformis W and rat bioassays for the determination of protein quality. J Food Sci 42: 444?448
3. Ford JE (1960) A microbiological method for assessing the nutritional value of proteins. Brit J Nutr 14: 485?497
4. Ford JE (1964) A microbiological method for assessing the nutritional value of proteins 3. Further studies on the measurement of available amino acids. Brit J Nutr 18: 449?460
5. Hewitt D, Ford JE (1985) Nutritional availability of methionine, lysine, and tryptophan in fish meals, as assessed with biological, microbiological and dye-binding assay procedures. Brit J Nutr 53: 575?586
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4. Analytical Microbiology;Food Analysis;1994
5. A collaborative study of methods of protein evaluation: introductory paper;Plant Foods for Human Nutrition;1989-03
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