Effects of Altering Carbohydrate and Buffer on the Growth of Tehrahymena pyriformis W and on the Determination of the Relative Nutritive Value of Food Proteins-Reference-Cited by-同舟云学术

Effects of Altering Carbohydrate and Buffer on the Growth of Tehrahymena pyriformis W and on the Determination of the Relative Nutritive Value of Food Proteins

Published:1979-01 Issue:1 Volume:12 Page:36-39
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Evans Essi,Khouw B.T.,Likuski H.J.,Witty Ralph

Publisher

Elsevier BV

Subject

General Computer Science

Reference8 articles.

1. Protein quality of foodstuffs determined with Tetrahymena thermophilarat;Baker;Nutr. Rep. Int.,1978

2. Regulations of Solutes and water in Tehrahvmena;Dunham,1973

3. Evaluation of factors affecting the use of Tehrahymena pyriformisW to determine the relative nutritive value of foods Can;Evans;Inst Fd. Sci. Technol. J.,1978

4. Relationship between protein efficiency ratio of foods and the relative nutritive value measured by Tehrahymena pyriformisW.;Landers,1975

5. Effects of some environmental factors on the biochemistry, physiology and metabolism of Tehrahymena;Levy,1973

Cited by 5 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. Microbiological Assays;Modern Methods of Food Analysis;1984

2. Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay;Journal of Food Science;1981-11

3. Determination of bioavailability of some long-chain N-substituted derivatives of L-methionine and L-lysine;Canadian Journal of Biochemistry;1980-07-01

4. Use of Tetrahymena pyriformis to Determine the Quality of Food Proteins: A Review;Canadian Institute of Food Science and Technology Journal;1980-04

5. EFFECTS OF COOKING METHODS ON THE PROTEIN QUALITY OF MEATS AS DETERMINED USING A Tetrahymena pyriformis W GRoWTlj ASSAY;Journal of Food Science;1979-11