THE EFFECT OF HEAT ON THE AVAILABILITY OF PORK PROTEIN IN VIVO AND IN VITRO
Open Access
- 1 October 1949
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 180 (3) , 1243-1251
- https://doi.org/10.1016/s0021-9258(19)51238-8
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- THE EFFECT OF SEVERE HEAT TREATMENT UPON THE AMINO ACIDS OF FRESH AND CURED PORKJournal of Biological Chemistry, 1948
- A Salt Mixture for Use with Basal Diets Either Low or High in PhosphorusJournal of Nutrition, 1942
- GASOMETRIC DETERMINATION OF CARBOXYL GROUPS IN FREE AMINO ACIDSPublished by Elsevier ,1941
- The Nutritive Value of Animal Tissues in Growth, Reproduction nd LactationJournal of Nutrition, 1935
- A MODIFIED VAN SLYKE AMINO NITROGEN APPARATUSPublished by Elsevier ,1929