EFFECTS OF COOKING METHODS ON THE PROTEIN QUALITY OF MEATS AS DETERMINED USING A Tetrahymena pyriformis W GRoWTlj ASSAY
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1678
- https://doi.org/10.1111/j.1365-2621.1979.tb09114.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effects of Altering Carbohydrate and Buffer on the Growth of Tehrahymena pyriformis W and on the Determination of the Relative Nutritive Value of Food ProteinsCanadian Institute of Food Science and Technology Journal, 1979
- EFFECTS OF HEATING METHODS ON PROTEIN NUTRITIONAL VALUE OF FIVE FRESH OR FROZEN PREPARED FOOD PRODUCTSJournal of Food Science, 1978
- COMPARISON OF RAT AND TETRAHYMENA PYRIFORMIS GROWTH ASSAYS IN DETERMINING NUTRITIONAL QUALITY OF PROTEIN IN MEAT AND MEAT ANALOGS DURING PROLONGED STORAGE AT VARIOUS TEMPERATURESJournal of Food Quality, 1977
- An improved procedure for the assay of available lysine and methionine in feedstuffs using Tetrahymena pyriformis WBritish Journal of Nutrition, 1976
- Microbiological evaluation of protein quality with Tetrahymena pyriformis WBritish Journal of Nutrition, 1963
- Effect of heat treatment on the nutritive value of proteins: Chemical and balance studiesJournal of the Science of Food and Agriculture, 1962