COMPOSITION OF RAW AND ROASTED LAMB AND MUTTON .2. AMINO ACIDS

[1] THE ALANINE, CYSTINE, GLYCINE AND SERINE CONTENT OF MEAT [J]. JOURNAL OF NUTRITION, 1953, 51 (03) : 319 - 328

[2] Beach EF, 1943, J BIOL CHEM, V148, P431

[3] Greene RD, 1944, J BIOL CHEM, V155, P1

[4] THE LYSINE, METHIONINE AND THREONINE CONTENT OF MEATS [J]. JOURNAL OF NUTRITION, 1948, 35 (06) : 689 - 701

[5] GREENHUT IT, 1947, ARCH BIOCHEM, V15, P459

[6] HORN MJ, 1955, CEREAL CHEM, V32, P64

[7] HORN MJ, 1953, J BIOL CHEM, V203, P907

[8] HORN MJ, 1956, CEREAL CHEM, V33, P18

[9] HORN MJ, 1950, 696 US DEP AGR MISC

[10] KUIKEN KA, 1947, J BIOL CHEM, V171, P561

[1] THE ALANINE, CYSTINE, GLYCINE AND SERINE CONTENT OF MEAT [J]. JOURNAL OF NUTRITION, 1953, 51 (03) : 319 - 328

[2] Beach EF, 1943, J BIOL CHEM, V148, P431

[3] Greene RD, 1944, J BIOL CHEM, V155, P1

[4] THE LYSINE, METHIONINE AND THREONINE CONTENT OF MEATS [J]. JOURNAL OF NUTRITION, 1948, 35 (06) : 689 - 701

[5] GREENHUT IT, 1947, ARCH BIOCHEM, V15, P459

[6] HORN MJ, 1955, CEREAL CHEM, V32, P64

[7] HORN MJ, 1953, J BIOL CHEM, V203, P907

[8] HORN MJ, 1956, CEREAL CHEM, V33, P18

[9] HORN MJ, 1950, 696 US DEP AGR MISC

[10] KUIKEN KA, 1947, J BIOL CHEM, V171, P561