The Effect of l(—) Lysine Hydrochloride on the Gross Protein Value of Experimentally Prepared and Market Products of Fish and Meat Meals-Reference-Cited by-同舟云学术

The Effect of l(—) Lysine Hydrochloride on the Gross Protein Value of Experimentally Prepared and Market Products of Fish and Meat Meals

Published:1965-05 Issue:3 Volume:44 Page:745-747
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Anwar A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/44/3/745/4387781/poultrysci44-0745.pdf

Reference9 articles.

1. Prediction of the nutritive value of protein concentrates as supplementary protein sources from chemical and physical tests. Ph.D. Thesis;Anwar,1957

2. A new method for calculating the gross value of proteins;Anwar;Poultry Sci.,1960

3. A simplified technique for the determination of gross protein value;Anwar;Poultry Sci.,1961

4. Estimation of gross protein value, 1. In proteins of animal origin;Anwar;Poultry Sci.,1962

5. The effect of baking and toasting on the nutritional value of proteins;Block;Arch. Biochem.,1946

Cited by 6 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. Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids;Australian Journal of Agricultural Research;1972

2. Computing for Least-Cost Poultry Rations according to the Ratio between Protein Quality Value and and Energy Content;World's Poultry Science Journal;1970-10-01

3. Gross Protein Value and Related Laboratory Techniques for Protein Evaluation;World's Poultry Science Journal;1967-07-01

4. THE NUTRITIVE VALUE OF CANADIAN MEAT MEALS FOR CHICKS;Canadian Journal of Animal Science;1966-12-01

5. Protein Nutritive Quality of Commercial Fish Meals as Assessed by Biological and Chemical Methods;Journal of the Fisheries Research Board of Canada;1966-03-01