The influence of low and high planes of nutrition on the composition and synthesis of fat in the pig

被引：41

作者：

Hilditch, TP

Lea, CH

Pedelty, WH

机构：

[1] Univ Liverpool, Dept Ind Chem, Liverpool, England

[2] Low Temp Res Stn, Cambridge, England

来源：

BIOCHEMICAL JOURNAL | 1939年 / 33卷

关键词：

D O I：

10.1042/bj0330493

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

收藏

页码：493 / 504

页数：12

相关论文

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[6] BROWN, 1930, J AM CHEM SOC, V52, P1135
[7] CALLOW, 1937, REP FOOD INVEST BD L, P43
[8] DEAN, 1933, BIOCH J, V27, P889
[9] DEAN, 1933, BIOCH J, V27, P1950
[10] ELLIS, 1931, J BIOL CHEM, V92, P385

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