Protein Quality and “Available Lysine” in Animal Products
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/34/6/1451/4372692/poultrysci34-1451.pdf
Reference5 articles.
1. The nutritive value of herring meals. 2. Availability of essential amino acids;Bissett;Poultry Sci.,1954
2. The estimation of “available lysine” in protein concentrates;Carpenter;Biochem. J.,1955
3. The evaluation of whaling by-products as feeding-stuffs;Carpenter;J. Sci. Fd. Agric.,1955
4. A method for determining the gross value of protein concentrates;Heiman;Poultry Sci.,1939
5. The free amino groups of insulin;Sanger;Biochem. J.,1945
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1. 18. Tagung in Gießen am 26., 27. und 28. April 1965;Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde;2009-10-09
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4. Sequential-injection spectrophotometric determination of amino acids using 2,4,6-trinitrobenzenesulphonic acid;Analytica Chimica Acta;1998-08
5. ESTIMATION OF BIOAVAILABLE AMINO ACIDS IN FEEDINGSTUFFS FOR POULTRY AND PIGS: A REVIEW WITH EMPHASIS ON BALANCE EXPERIMENTS;Canadian Journal of Animal Science;1987-06-01
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