Protein and amino acid quality of meat and bone meal
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/76/2/361/4503709/poultrysci76-0361.pdf
Reference32 articles.
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2. Official Methods of Analysis;Association of Official Analytical Chemists,1980
3. Modification of the level of histidine and sodium bicarbonate in the Illinois crystalline amino acid diet;Baker;Poultry Sci.,1979
4. Effect of pressure and temperature on the availability of lysine in meat and bone meal as determined by slope-ratio assays with growing pigs, rats and chicks and by chemical techniques;Batterham;Br. J. Nutr.,1986
5. Comparative utilization of the a-keto and D- and L-a-hydroxy analogs of leucine, isoleucine and valine by chicks and rats;Boebel;J. Nutr.,1982
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