THE NUTRITIVE VALUE OF BREAD PROTEIN AS INFLUENCED BY THE LEVEL OF PROTEIN INTAKE, THE LEVEL OF SUPPLEMENTATION WITH L-LYSINE AND L-THREONINE, AND THE ADDITION OF EGG AND MILK PROTEINS

被引：30

作者：

HUTCHINSON, JB

MORAN, T

PACE, J

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1959年 / 13卷 / 02期

关键词：

D O I：

10.1079/BJN19590022

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：151 / 163

页数：13

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