EFFECTS OF COOKING METHODS ON THE PROTEIN QUALITY OF MEATS AS DETERMINED USING A Tetrahymena pyriformis W GRoWTlj ASSAY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09114.x/fullpdf
Reference9 articles.
1. EFFECTS OF HEATING METHODS ON PROTEIN NUTRITIONAL VALUE OF FIVE FRESH OR FROZEN PREPARED FOOD PRODUCTS
2. COMPARISON OF RAT AND TETRAHYMENA PYRIFORMIS GROWTH ASSAYS IN DETERMINING NUTRITIONAL QUALITY OF PROTEIN IN MEAT AND MEAT ANALOGS DURING PROLONGED STORAGE AT VARIOUS TEMPERATURES
3. Effect of heat treatment on the nutritive value of proteins: Chemical and balance studies
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1. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method;British Journal of Nutrition;2012-08
2. Microbiological Assays;Modern Methods of Food Analysis;1984
3. Problematik der Verwendung des Protozoons Tetrahymena pyriformis zu Untersuchungen über den Nährwert von Eiweißstoffen;Zeitschrift für Ernährungswissenschaft;1982-12
4. The effect of microwaves on nutrient value of foods;C R C Critical Reviews in Food Science and Nutrition;1982-04
5. Constituents of Animal Products That Are Affected by Cooking and Processing;Animal Products in Human Nutrition;1982
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