The Effects of Heat upon the Nutritive Value of Protein-Reference-Cited by-同舟云学术

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The Effects of Heat upon the Nutritive Value of Protein

Published:1953 Issue: Volume: Page:233-279
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Bice Eldon E.,Beuk Jack E.

Publisher

Elsevier

Reference161 articles.

1. Soybean protein as a source of amino acids for the chick;Almquist;J. Nutrition,1942

2. Supplementing values of animal proteins concentrates in chick rations;Almquist;J. Nutrition.,1935

3. Some aspects of the waste problem: cooking and plate waste;Andross;Proa. Nutrition Soe. (Engl, and Scot.),1944

4. The effects of canning procedures on the nutritive value of the protein in peas;Armbruster;J. Nutrition.,1951

Cited by 23 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

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2. Bibliography;Lawrie's Meat Science;2006

3. BIBLIOGRAPHY;Meat Science;1985

4. Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga);Journal of Food Science;1983-01

5. Human Nutrition and Food Science and Technology;Introduction to Food Science and Technology;1982

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