THE NUTRITIVE VALUE OF YEAST, POLISHED RICE, AND WHITE BREAD, AS DETERMINED BY EXPERIMENTS ON MAN

Author:

Funk Casimir,Lyle W.G.,McCaskey Donald,Joseph Caspe,Joseph Poklop

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry

Reference23 articles.

1. Abderhalden, E., Lehrb. physiol. Chem., 3rd edition, Berlin, 1915.

2. Untersuchungen über die Verdaulichkeit der Kartoffeln

3. Funk, C., Die Vitamine, Wiesbaden, 1913.

4. Das Eiweißminimum bei Brotkost1

Cited by 8 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. Unusual sources of proteins for man;C R C Critical Reviews in Food Science and Nutrition;1975-06

2. Some Thoughts on the Microbiological Aspects of Brewing and Other Industries Utilizing Yeast;Advances in Applied Microbiology;1974

3. Effects of High Levels of Yeast Feeding on Uric Acid Metabolism of Young Men;Nature;1970-10

4. THE EFFECTS OF YEAST INGESTION ON THE COMPOSITION OF THE URINE AND FECES;Journal of Biological Chemistry;1932-11

5. STUDIES ON YEAST;Journal of Biological Chemistry;1923-09

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