AMINO ACID COMPOSITION OF ORGAN MEATS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1954.tb17442.x/fullpdf
Reference12 articles.
1. THE AMINO ACID REQUIREMENTS OF STREPTOCOCCUS FAECALIS AND THE USE OF THIS ORGANISM FOR THE DETERMINATION OF THREONINE IN NATURAL PRODUCTS
2. The Lysine, Methionine and Threonine Content of Meats
3. AMINO ACID COMPOSITION OF FRESH AND COOKED BEEF CUTS
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5. Untersuchungen zum N-Stoffwechsel beim laktierenden Rind unter Verwendung von oral verabreichtem Ammoniumbicarbonat-[15N];Archiv für Tierernaehrung;1963-01
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