The Effect of Processing on the Enzymatic Liberation of Lysine and Arginine from Soybean Oil Meal
- 1 April 1952
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 46 (4) , 525-530
- https://doi.org/10.1093/jn/46.4.525
Abstract
The data presented support the following conclusions:Keywords
This publication has 4 references indexed in Scilit:
- The Effects of Methods of Processing on the Nutritive Value of Herring MealsPoultry Science, 1949
- Deficiencies in Over-Heated Soybean Oil MealPoultry Science, 1947
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947