THE NUTRITIVE VALUE OF CANNED FOODS .2. AMINO ACID CONTENT OF FISH AND MEAT PRODUCTS

被引：29

作者：

NEILANDS, JB

SIRNY, RJ

SOHLJELL, I

STRONG, FM

ELVEHJEM, CA

机构：

来源：

JOURNAL OF NUTRITION | 1949年 / 39卷 / 02期

关键词：

D O I：

10.1093/jn/39.2.187

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：187 / 202

页数：16

共 12 条

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[2]

Beach EF, 1943, J BIOL CHEM, V148, P431

[3]

BLOCK RJ, 1945, AMINO ACID COMPOSITI

[4]

DEAS CP, 1949, PROGR REPORTS PACIFI, V73, P50

[5] THE NUTRITIVE VALUE OF CANNED FOODS .1. AMINO ACID CONTENT OF FISH AND MEAT PRODUCTS [J].

DUNN, MS ;

CAMIEN, MN ;

EIDUSON, S ;

MALIN, RB .

JOURNAL OF NUTRITION, 1949, 39 (02) :177-185

[6]

Edwards Leslie E., 1946, JOUR NUTRITION, V32, P597

[7] HISTIDINE DEFICIENCY IN THE RAT AND ITS EFFECT ON THE CARNOSINE AND ANSERINE CONTENT OF MUSCLE [J].

FULLER, AT ;

NEUBERGER, A ;

WEBSTER, TA .

BIOCHEMICAL JOURNAL, 1947, 41 (01) :11-19

[8]

HENDERSON LM, 1948, J BIOL CHEM, V172, P15

[9]

LYMAN CM, 1947, J BIOL CHEM, V171, P233

[10]

LYMAN CM, 1949, TEXAS AGR EXP STA B, V708

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