Studies on dried Bombay duck (Harpoden nehereus). II.—changes in the nutritive value during processing
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Effect of Dry Heat on Proteins
2. FACTORS AFFECTING THE AVAILABILITY OF LYSINE IN HEAT-PROCESSED CASEIN
3. THE PROBLEM OF HEAT INJURY TO DIETARY PROTEIN
4. THE IN VITRO DIGESTIBILITY AND NUTRITIONAL QUALITY OF DEHYDRATED BEEF, FISH AND BEANS
Cited by 3 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. NUTRITIONAL AND COMPOSITIONAL CHANGES IN DEHYDRO-IRRADIATED SHRIMP;Journal of Food Science;1974-07
2. Nutritional Value of Turkey Protein . Effects of Heating and Supplementary Value for Poor Proteins;Journal of the American Dietetic Association;1970-07
3. Laboratory Methods for the Evaluation of Changes in Protein Quality;Newer Methods of Nutritional Biochemistry with Applications and Interpretations;1970
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