A collaborative study of methods of protein evaluation: introductory paper
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01092396.pdf
Reference18 articles.
1. Eggum BO, Hansen I, Larsen T (1989) Protein quality and digestible energy of selected foods determined in balance trials with rats. Plant Fd Hum Nutr 39: 13?21
2. Sarwar G, Peace RW, Botting HG, Brulé D (1989) Digestibility of protein and amino acids in selected foods as determined by a rat balance method. Plant Fd Hum Nutr 39: 23?32
3. Sarwar G, Peace RW, Botting HG, Burlé D (1989) Relationship between amino acid scores and protein quality indices based on rat growth. Plant Fd Hum Nutr 39: 33?44
4. Mongeau R, Sarwar G, Peace RW, Brassard R (1989) Relationship between dietary fiber levels and protein digestibility in selected foods as determined in rats. Plant Fd Hum Nutr 39: 45?51
5. Mitchell GV, Jenkins MY, Grundel E (1989) Protein efficiency ratios and net protein ratios of selected protein foods. Plant Fd Hum Nutr 39: 53?58
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