A microbiological method for assessing the nutritional value of proteins
Author:
Publisher
Cambridge University Press (CUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Reference21 articles.
1. Amino Acid Impairment in Casein Heated With Glucose
2. The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studies
3. EVALUATION OF PROTEIN IN FOODS: IV. A SIMPLIFIED CHEMICAL SCORE
4. The Effect of Heat Treatment of the Nutritive Value of Milk Proteins
5. Biological Availability of Amino Acids in Fish Meals and Other Protein Sources
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