FACTORS AFFECTING THE AVAILABILITY OF LYSINE IN HEAT-PROCESSED CASEIN
Open Access
- 1 February 1948
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 172 (2) , 763-769
- https://doi.org/10.1016/s0021-9258(19)52765-x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Rate of Enzymic Digestion of Proteins as a Factor in NutritionScience, 1946
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- MICROBIOLOGICAL METHODS FOR THE DETERMINATION OF AMINO ACIDSJournal of Biological Chemistry, 1945
- RELATIONSHIP OF A NEW GROWTH FACTOR REQUIRED BY CERTAIN HEMOLYTIC STREPTOCOCCI TO GROWTH PHENOMENA IN OTHER BACTERIAThe Journal of Experimental Medicine, 1944
- The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated CaseinJournal of Nutrition, 1938
- THE EFFECT OF DRY HEAT AND DILUTE ALKALI ON THE LYSINE CONTENT OF CASEINPublished by Elsevier ,1934
- THE EFFECT OF HEAT UPON THE BIOLOGICAL VALUE OF CEREAL PROTEINS AND CASEINJournal of Biological Chemistry, 1931