NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1153-1155
- https://doi.org/10.1111/j.1365-2621.1980.tb06509.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Nutritive Quality of Idli, a Fermented Food of IndiaJournal of Food Science, 1967
- Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and gramsBritish Journal of Nutrition, 1967
- A METHOD OF DETERMINING THE BIOLOGICAL VALUE OF PROTEINJournal of Biological Chemistry, 1924