A Study of the Possible Necessity of Adding Threonine as well as Lysine to Polished Rice
- 1 January 1963
- journal article
- Published by Japanese Society of Nutrition and Food Science in Eiyo to Shokuryo
- Vol. 16 (4) , 264-269
- https://doi.org/10.4327/jsnfs1949.16.264
Abstract
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