PROTEIN QUALITY AND AVAILABLE LYSINE IN ANIMAL PRODUCTS

[1] THE NUTRITIVE VALUE OF HERRING MEALS .2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS [J]. POULTRY SCIENCE, 1954, 33 (02) : 250 - 254

[2] CARPENTER K. J., 1955, Journal of the Science of Food and Agriculture, V6, P296, DOI 10.1002/jsfa.2740060602

[3] CARPENTER KJ, 1955, BIOCH J, V61, pR9

[4] HEIMAN VICTOR, 1939, POULTRY SCI, V18, P464, DOI 10.3382/ps.0180464

[5] THE FREE AMINO GROUPS OF INSULIN [J]. BIOCHEMICAL JOURNAL, 1945, 39 (05) : 507 - 515

[1] THE NUTRITIVE VALUE OF HERRING MEALS .2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS [J]. POULTRY SCIENCE, 1954, 33 (02) : 250 - 254

[2] CARPENTER K. J., 1955, Journal of the Science of Food and Agriculture, V6, P296, DOI 10.1002/jsfa.2740060602

[3] CARPENTER KJ, 1955, BIOCH J, V61, pR9

[4] HEIMAN VICTOR, 1939, POULTRY SCI, V18, P464, DOI 10.3382/ps.0180464

[5] THE FREE AMINO GROUPS OF INSULIN [J]. BIOCHEMICAL JOURNAL, 1945, 39 (05) : 507 - 515