The Effect of Heat on the Nutritive Value of Milk Proteins as Influenced by Water and Fat
Author:
Affiliation:
1. Department of Physiological Chemistry, Wayne University College of Medicine, Detroit
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/50/3/351/24107320/jn0500030351.pdf
Cited by 15 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. Effect of dry- versus wet-autoclaving of spray-dried egg albumen compared with casein as protein sources on apparent nitrogen and energy balance, plasma urea nitrogen and glucose concentrations, and growth performance of neonatal swine1;Journal of Animal Science;2010-08-01
2. Nutritional changes in proteins during heat processing;International Journal of Food Science & Technology;2007-06-28
3. Environmental Effects on Protein Quality;Chemical Changes in Food during Processing;1985
4. Environmental Effects on Protein Quality;Chemical Changes in Food During Processing;1985
5. Influence of Heat on the Digestibility of Meat Proteins;The Journal of Nutrition;1961-02-01
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