NITROGEN CONVERSION FACTORS FOR SEVERAL SOYBEAN PROTEIN PRODUCTS

被引：12

作者：

MORR, CV ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04175.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1362 / &

共 12 条

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[3] COMPARISON OF 3 METHODS FOR CALCULATING PROTEIN-CONTENT OF FOODS
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SMITH, MC
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (04) : 611 - 613
[4] MOORE S, 1963, J BIOL CHEM, V238, P235
[5] SOYBEAN AMINO ACIDS - AMINO ACIDS IN SOYBEAN HULLS AND OIL MEAL FRACTIONS
RACKIS, JJ
VANETTEN, CH
SMITH, AK
SASAME, HA
ANDERSON, RL
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (05) : 409 - &
[6] SMITH AK, 1971, SOYBEANS CHEM TECHNO
[7] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS
SPACKMAN, DH
STEIN, WH
MOORE, S
[J]. ANALYTICAL CHEMISTRY, 1958, 30 (07) : 1190 - 1206
[8] TORUN B, 1979, SOY PROTEIN HUMAN NU
[9] WOLF WJ, 1971, SOYBEANS CHEM TECHNO
[10] 1975, AGR HDB US DEP AGR, V8