The Effects of Heat upon the Nutritive Value of Protein
- 1 January 1953
- book chapter
- Published by Elsevier
- Vol. 4, 233-279
- https://doi.org/10.1016/s0065-2628(08)60182-2
Abstract
No abstract availableKeywords
This publication has 100 references indexed in Scilit:
- The Site of Nitrogen Absorption in Rats Fed Raw and Heat-treated Soybean MealsScience, 1952
- SOME EFFECTS OF PROCESSING ON THE NUTRITIVE PROPERTIES OF PROTEINS1Journal of Food Science, 1951
- Inactivation of Amino Acids by AutoclavingScience, 1949
- The Effect of Browning on the Essential Amino Acid Content of Soy GlobulinScience, 1948
- Storage Effects on the Proteins of PeanutsJournal of the American Chemical Society, 1948
- Deposition of Calcium Phosphates Accompanying Senile Degeneration and DiseaseScience, 1946
- Determination of Nutritive Value of Proteins of Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1944
- Effect of Aging Cottonseed Meal on the Solubility of the ProteinsJournal of the American Chemical Society, 1940
- Changes That Occur in the Proteins of Soybean Meal as a Result of StorageJournal of the American Chemical Society, 1938
- Ueber die obere Grenze für den Ersatz des Nahrungseiweiss durch LeimstoffePflügers Archiv - European Journal of Physiology, 1894