2. An Evaluation of Chemical Methods for Predicting the Amino Acid Value of Proteins in Heated and Unheated Feeds to Rats
Author:
Publisher
Informa UK Limited
Link
http://www.tandfonline.com/doi/pdf/10.1080/00015126409434160
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4. Protein Quality and “Available Lysine” in Animal Products
5. PROCEEDINGS OF THE BIOCHEMICAL SOCIETY
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Mechanisms of heat damage in proteins;British Journal of Nutrition;1975-09
2. Available lysine. II.—Determination of available lysine in feedingstuffs by dinitrophenylation;Journal of the Science of Food and Agriculture;1968-09
3. A Column Chromatographic Method for the Determination of Available Lysine;Acta Agriculturae Scandinavica;1966-01
4. 3. The Effect of Heated and Unheated Fish Meals on Protein Synthesis, Daily Gain and Carcass Composition of Pigs;Acta Agriculturae Scandinavica;1965-01
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