A comparison of three methods for the determination of available lysine in barley
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Reference16 articles.
1. The estimation of the available lysine in animal-protein foods;Carpenter;Biochem. J.,1960
2. Damage to lysine in food processing: its measurement and its significance;Carpenter;Nutr. Abstr. Rev.,1973
3. Chemical and nutritional changes in stored herring meal, 3. Effect of heating at controlled moisture content on the binding of amino acids in freeze-dried herring press cake and in related model systems;Carpenter;Br. J. Nutr.,1962
4. The influence of variety and enzyme supplementation on the nutritional value of barley for chicks;Daghir;Br. Poult. Sci.,1966
5. Evaluation of protein quality, biological method;Derse;J. Assoc. Off. Agric. Chem.,1960
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1. ESTIMATION OF BIOAVAILABLE AMINO ACIDS IN FEEDINGSTUFFS FOR POULTRY AND PIGS: A REVIEW WITH EMPHASIS ON BALANCE EXPERIMENTS;Canadian Journal of Animal Science;1987-06-01
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