The egg-replacement value of the proteins of cereal breakfast foods, with a consideration of heat injury

被引：27

作者：

Murlin, JR ^{[1
]}

Nasset, ES ^{[1
]}

Marsh, ME ^{[1
]}

机构：

[1] Univ Rochester, Dept Vital Econ, Rochester, NY USA

来源：

JOURNAL OF NUTRITION | 1938年 / 16卷 / 03期

关键词：

D O I：

10.1093/jn/16.3.249

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

收藏

页码：249 / 269

页数：21

相关论文

共 16 条

[11] Digestibility and nutritional value of cereal proteins in the human subject
Murlin, JR
Mattill, HA
[J]. JOURNAL OF NUTRITION, 1938, 16 (01) : 15 - 35
[12] The nutritive value of animal tissues in growth, reproduction and lactation III. The nutritive value of beef heart, kidney, round and liver after heating and after alcohol extraction
Seegers, WH
Mattill, HA
[J]. JOURNAL OF NUTRITION, 1935, 10 (03) : 271 - 288
[13] The egg-replacement value of several proteins in human nutrition
Sumner, EE
Pierce, HB
Murlin, JR
[J]. JOURNAL OF NUTRITION, 1938, 16 (01) : 37 - 56
[14] The biological value of milk and egg protein in human subjects
Sumner, EE
Murlin, JR
[J]. JOURNAL OF NUTRITION, 1938, 16 (02) : 141 - 152
[15] The biological value of milk and egg protein in young and mature rats
Sumner, EE
[J]. JOURNAL OF NUTRITION, 1938, 16 (02) : 129 - 139
[16] *US DEPT COMM, 1935, CENS MAN, P10