Comparison of methods for the determination of available lysine value in animal and vegetable protein sources
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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4. A comparative study with pigs, poultry and rats of the amino acid digestibility of diets containing crude protein with diverging digestibilities1;Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde;2009-10-09
5. The Measurement of “Available Lysine” in Protein Foods. A comparison of chemical, biological and microbiological methods;Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde;2009-10-09
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