Der Nährwert der Organ‐ und Gewebeproteine der Schlachttiere und seine Bestimmung
- 1 January 1969
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 13 (2) , 81-94
- https://doi.org/10.1002/food.19690130202
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Availability of essential amino acids from proteins. I.—beef serum albuminJournal of the Science of Food and Agriculture, 1968
- An improved method for determination of hydroxyproline in protein hydrolyzatesAnalytical Biochemistry, 1964
- THE EVALUATION OF PROTEIN*Transactions of the New York Academy of Sciences, 1962
- The effect of a low-protein diet, and of refeeding, on the composition of liver and muscle in the weanling ratBritish Journal of Nutrition, 1958
- On the Content of Hexosamines in Cell Nuclei of Calf Thymus and Calf Liver.Acta Chemica Scandinavica, 1955
- AMINO ACID COMPOSITION OF ORGAN MEATSaJournal of Food Science, 1954
- EFFECTS OF TUMORS ON NUCLEIC ACIDS AND THEIR PURINE CONSTITUENTS IN THE MOUSEJournal of Biological Chemistry, 1952
- THE TRYPTOPHAN CONTENT OF MEATJournal of Biological Chemistry, 1947
- THE METHIONINE CONTENT OF MEATJournal of Biological Chemistry, 1946
- SOME RELATIONSHIPS BETWEEN THE AMINO ACID CONTENTS OF PROTEINS AND THEIR NUTRITIVE VALUES FOR THE RATJournal of Biological Chemistry, 1946