STUDIES ON UTILIZATION OF TEMPEH PROTEIN BY WEANLING RATS

被引：25

作者：

HACKLER, LR

STEINKRAUS, KH

VANBUREN, JP

HAND, DB

机构：

来源：

JOURNAL OF NUTRITION | 1964年 / 82卷 / 04期

关键词：

D O I：

10.1093/jn/82.4.452

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：452 / +

页数：1

共 11 条

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[2]

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[3] A COMPARISON OF NUTRITIONAL VALUE OF PROTEIN FROM SEVERAL SOYBEAN FRACTIONS [J].

HACKLER, LR ;

VANBUREN, JP ;

STEINKRAUS, KH ;

HAND, DB .

JOURNAL OF NUTRITION, 1963, 80 (02) :205-&

[4]

HESSELTINE CW, 1961, 1961 P C SOYB PROD P

[5]

HESSELTINE CW, 1963, SOCIETY INDUSTRIAL M, V4, P275

[6] New salt mixture for use in experimental diets [J].

Hubbell, RB ;

Mendel, LB ;

Wakeman, AJ .

JOURNAL OF NUTRITION, 1937, 14 (03) :273-285

[7]

SMITH A. K., 1963, CEREAL SCI TODAY, V8, P129

[8]

STEINKRAUS K. H., 1960, FOOD RES, V25, P777, DOI 10.1111/j.1365-2621.1960.tb00026.x

[9]

STEINKRAUS KH, SUBMITTED FOR PUBLIC

[10]

van VEEN A. G., 1950, DOCUMENTA NEERLAND ET INDONESICA MORBIS TROP, V2, P270

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