Heat and the Nutritive Value of Animal Protein-Reference-Cited by-同舟云学术

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Heat and the Nutritive Value of Animal Protein

Published:1954-09 Issue:9 Volume:30 Page:906-909
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Elbert Elizabeth M.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference11 articles.

1. The effects of heat upon the nutritive value of protein;Beuk,1953

2. The nutritional effects of heat on food proteins with particular reference to commercial processing and home cooking;Mitchell;J. Nutrition,1949

3. The effect of canning, roasting and corning on the biological value of the proteins of western beef, finished on either grass or grain;Mayfield;J. Nutrition,1949

4. Effect of frying bacon on the nutritive value of the protein;McBride;J. Nutrition,1951

5. The effect of heat on the availability of pork proteins in vivo and in vitro;Beuk;J. Biol. Chem.,1949

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