Comparison of methods for the determination of available lysine value in animal and vegetable protein sources
- 1 July 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (7) , 274-278
- https://doi.org/10.1002/jsfa.2740180702
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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- Heat Effects on Peanut Proteins, Effect of Processing on the ε-Amino Groups of Lysine in Peanut ProteinsJournal of Agricultural and Food Chemistry, 1958
- Chemical methods of evaluating protein qualityProceedings of the Nutrition Society, 1958
- Proceedings of the Biochemical SocietyBiochemical Journal, 1957
- Protein Quality and “Available Lysine” in Animal ProductsPoultry Science, 1955
- Studies of the reaction between proteins and reducing sugars in the ‘dry’ state II. Further observations on the formation of the casein-glucose complexBiochimica et Biophysica Acta, 1950
- Effect of reaction with glucose on the nutritive value of caseinBiochimica et Biophysica Acta, 1950