The Effect of Cocoa Upon the Digestibility of Milk Proteins-Reference-Cited by-同舟云学术

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The Effect of Cocoa Upon the Digestibility of Milk Proteins

Published:1941-05 Issue:5 Volume:24 Page:399-408
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Lipman L.D.,Mueller W.S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. Nutritive value of ohocolate flavored milk;MuelIer;J. Dairy Sc.,1937

2. Ulrich, C. Arch. Pharm., 249: 524. 1911. Cited from Woodman, A. G. “Food Analysis.” McGraw-Hill Book Company, Inc. New York, p. 313. 1915.

3. Cocoa and chocolate;Whymper,1921

4. Zur Beurteilung des Kakaos als Nahrungs und Genussmittel;Neumann;Medi. Klinik, Nr.,1906

5. Die Bewerkung des Kakaos als Nahrungs und Genussmittel;Neumann;R. Oldensburg, Munich,1906

Cited by 10 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. The toxicology of cocoa and methylxanthines: A review of the literature;CRC Critical Reviews in Toxicology;1982-01

2. Wirkung der Kakaoerzeugnisse auf den menschlichen Körper und ihre Bedeutung als Nahrungsmittel;Handbuch der Kakaoerzeugnisse;1965

3. Effect of Cocoa and Its Components on Growth and Body Composition of Mice;Journal of the American Dietetic Association;1956-12

4. Effect of Cocoa on Protein Utilization;Journal of the American Dietetic Association;1950-08

5. Effect of Adding Soy Flour upon the Protein Value of Baked Products;Journal of the American Dietetic Association;1950-08

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