A microbiological method for assessing the nutritional value of proteins
Author:
Publisher
Cambridge University Press (CUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Reference16 articles.
1. THE EFFECT OF HEAT AND HOT ALCOHOL ON LIVER PROTEINS
2. The nutritionally available lysine and methionine of heated casein-glucose mixtures
3. 359. A note on the effect of the temperature of pre-heating of spray-dried whole milk on the biological value of its proteins
4. THE EFFECT OF HOT ALCOHOL ON PURIFIED ANIMAL PROTEINS
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1. Modellversuch zur Erfassung der Verdauungs- und Resorptionskinetik von Hafereiweiß unterschiedlicher Düngungsstufen und synthetischem Lysin bei Schweinen;Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde;2009-10-09
2. 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
3. Amino acid availability in poultry—in vitro and in vivo measurements;Australian Journal of Agricultural Research;1999
4. Niacin and tryptophan;Bioavailability and Analysis of Vitamins in Foods;1998
5. Analytical Microbiology;Food Analysis;1994
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