Application of a dye-binding method for the determination of available lysine in skim milk powders
Author:
Funder
Swedish Research Council
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. Measurement of lysine damage in proteins heated with gossypol;Anderson;Journal of Agricultural and Food Chemistry,1984
2. Determination of protein in dairy products by dye-binding;Ashworth;Journal of Dairy Science,1966
3. Dye-binding capacity of milk proteins for Amido black 10B and Orange G;Ashworth;Journal of Dairy Science,1962
4. Chemical and biological assay procedures for lysine in fish meals;Barlow;Journal of the Science of Food and Agriculture,1984
5. The estimation of ‘available lysine’ in human foods by three chemical procedures;Carpenter;Plant Foods for Human Nutrition,1989
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