NUTRITIONAL EVALUATION OF FOOD PROTEINS BY MEASURING AVAILABILITY OF AMINO ACIDS TO MICROORGANISMS .1. COTTONSEED PROTEINS

被引：25

作者：

HORN, MJ

BLUM, AE

WOMACK, M

GERSDORFF, CEF

机构：

来源：

关键词：

D O I：

10.1093/jn/48.2.231

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：231 / 241

页数：11

共 21 条

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[3] DECHARY JM, 1949, OIL MILL GAZ, V54, P13
[4] ELDRED NR, 1946, J BIOL CHEM, V162, P261
[5] EVANS RJ, 1948, J BIOL CHEM, V175, P15
[6] EVANS RJ, 1949, J BIOL CHEM, V178, P543
[7] HADDEN R, 1950, EFFECT PROCESSING CO
[8] HORN MILLARD J., 1950, U S DEPT AGRIC MISC PUBL, V696, P1
[9] HOU HC, 1949, P SOC EXP BIOL MED, V70, P416, DOI 10.3181/00379727-70-16946
[10] EVALUATING COTTONSEED MEAL PROTEIN FOR CHICK GROWTH BY ENZYMATIC RELEASE OF AMINO ACIDS
INGRAM, GR
CRAVENS, WW
ELVEHJEM, CA
[J]. POULTRY SCIENCE, 1950, 29 (04) : 590 - 594