DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS-Reference-Cited by-同舟云学术

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DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS

Published:1973-01 Issue:1 Volume:38 Page:173-174
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MAGA J. A.,LORENZ K.,I O. ONAYEMI

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb02806.x/fullpdf

Reference5 articles.

1. D. Gottlieb, and P.H. Ross, 1961 . A blbliography and bibliographic review of food and food habit research. Library Bull. 4. Quartermaster Food & Container Inst.

2. Nutritional Stress Factors and Food Processing

3. THE REDUCTION IN VITRO IN VISCOSITY OF MUCOPROTEIN SOLUTIONS BY A NEW MUCOLYTIC AGENT, N-ACETYL-L-CYSTEINE

4. A behavioural approach to organoleptic properties of food

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