NUTRITIVE-VALUE OF POULTRY BY-PRODUCT MEAL .2. COMPARISONS OF METHODS OF DETERMINING PROTEIN-QUALITY

被引：11

作者：

ESCALONA, RR ^{[1
]}

PESTI, GM ^{[1
]}

VAUGHTERS, PD ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT POULTRY SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.3382/ps.0652268

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2268 / 2280

页数：13

共 31 条

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BENDER, AE ;

DOELL, BH .

[5]

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[6]

Block Richard J., 1946, NUTRITION ABST AND REV, V16, P249

[7] ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J].

CARPENTER, KJ .

[8]

CHAPMAN DG, 1959, CAN J BIOCHEM PHYS, V37, P679

[9] MCCOLLUM AND DIRECTIONS IN THE EVALUATION OF PROTEIN-QUALITY [J].

HARPER, AE .

[10]

Hegsted D. M., 1947, JOUR NUTRITION, V33, P685