Utilization of Amino Acids from Foods by the Rat
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/49/2/277/23538666/jn0490020277.pdf
Cited by 28 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. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications;Comprehensive Reviews in Food Science and Food Safety;2015-11-13
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. Protein Level, Lysine Level and Source Interaction in Young Pigs;Journal of Animal Science;1978-07-01
4. Determination of the Efficiency of Utilization of Lysine and Methionine in Fish Meal for Turkeys;Poultry Science;1974-03
5. ASSAYING FEEDSTUFFS FOR AVAILABLE LYSINE CONTENT USING A FEATHER MEAL BASAL DIET;Canadian Journal of Animal Science;1971-04-01
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