Lactalbumin as a Food Ingredient
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
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4. Protein utilization in growing rats at different levels of intake;Hegsted;J. Nutrition,1965
5. Some relationships between the amino acid content of proteins and their nutritive values for the rat;Mitchell;J. Biol. Chem.,1946
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