Utilization of Amino Acids from Foods by the Rat
Author:
Affiliation:
1. American Meat Institute Foundation, Committee on Home Economics, and Department of Biochemistry, The University of Chicago, Chicago, Illinois
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/62/4/513/24131221/jn0620040513.pdf
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3. Nutritive value of meat meals II. —influence of raw materials and processing on protein quality;Journal of the Science of Food and Agriculture;1970-07
4. Amino Acid Retention and Balance in the Young Rat Fed Varying Levels of Lactalbumin;The Journal of Nutrition;1969-06-01
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