Nutritive value of meat meals II. —influence of raw materials and processing on protein quality

This publication has 47 references indexed in Scilit:

• Über die Abhängigkeit der Proteinqualität vom Stickstoffgehalt verschiedener Komponenten im Fleischknochenmehl
  Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde, 1970
• Untersuchungen über die Proteinqualität von Fischmehlen und Tierkörpermehlen¹
  Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde, 1969
• Comparison of methods for the determination of available lysine value in animal and vegetable protein sources
  Journal of the Science of Food and Agriculture, 1967
• Available lysine in meat and meat products
  Journal of the Science of Food and Agriculture, 1965
• Methods for Evaluating the Feeding Quality of Meat-and-Bone Meals
  Poultry Science, 1963
• The estimation of the available lysine in animal-protein foods
  Biochemical Journal, 1960
• The amino‐acid composition of processed bones and meat
  Journal of the Science of Food and Agriculture, 1960
• Protein Quality and “Available Lysine” in Animal Products
  Poultry Science, 1955
• The Evaluation of the Nutritional Value of Fish Meals and Meat Meals
  Poultry Science, 1949
• The composition and digestibility, when fed to pigs, of three grades of meat meal of widely differing fat content
  The Journal of Agricultural Science, 1937