Evaluation of Proteins by In Vitro Pancreatin Digestion
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/41/4/1120/4575140/poultrysci41-1120.pdf
Reference9 articles.
1. A new method for calculating the gross value of proteins;Anwar;Poultry Sci.,1960
2. A simplified technique for the determination of gross protein value;Anwar;Poultry Sci.,1961
3. Estimation of gross protein value. 2. In proteins of plant origin;Anwar;Poultry Sci.,1962
4. Liberation of amino acids from raw and heated casein by acid and enzyme hydrolysis;Hankes;J. Biol. Chem.,1948
5. Evaluating soyabean oil meal protein for chick growth by enzymatic release of amino acids;Ingram;Poultry Sci.,1949
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1. Development of regression model of proteins attackability process in meat food (in vitro);Theory and practice of meat processing;2021-10-28
2. In Vitro Methods of Assessing Protein Quality for Poultry;Animals;2020-03-25
3. Einfluß einer Erwärmung verschiedener Eiweiße auf ihre Spaltbarkeit durch proteolytische Enzyme;Food / Nahrung;1981
4. Gross Protein Value and Related Laboratory Techniques for Protein Evaluation;World's Poultry Science Journal;1967-07-01
5. Über die Eiweiß-Verdauung in vitro bei gleichzeitiger Dialyse;Food / Nahrung;1966
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