Variation of Total and Available Lysine in Dehydrated Products from Cheese Wheys by Different Processes-Reference-Cited by-同舟云学术

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Variation of Total and Available Lysine in Dehydrated Products from Cheese Wheys by Different Processes

Published:1973-12 Issue:12 Volume:56 Page:1498-1504
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Holsinger V.H.,Posati L.P.,Devilbiss E.D.,Pallansch M.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Association of Official Analytical Chemists. 1970. Page 858 in Official methods of analysis, 11th ed. Washington, D. C.

2. Factors associated with variations in the nutritive value of dried whey for the rat;Baker;J. Anim. Sci.,1963

3. High levels of dried whey powder in the diet of swine;Becker;J. Anim. Sci.,1957

4. Protein quality and “available lysine” in animal products;Carpenter;Poultry Sci.,1955

5. Some observations on the nutritional value of dialyzed whey solids;Daniel;J. Nutrition,1947

Cited by 6 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. Biochemical aspects;Food Storage Stability;1997-12-29

2. Lactose;Fundamentals of Dairy Chemistry;1988

3. UNDERUTILIZED PROTEINS FOR BEVERAGES;Upgrading Waste for Feeds and Food;1983

4. THE NONENZYMATIC BROWNING REACTION AS AFFECTED BY WATER IN FOODS;Water Activity: Influences on Food Quality;1981

5. Use of whey proteins for supplementing tortilla;Journal of Agricultural and Food Chemistry;1979-07

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