APPLICATION OF CHEMICAL AND BIOLOGICAL ASSAY PROCEDURES FOR LYSINE TO FISH MEALS

被引：9

作者：

CARPENTER, KJ

OPSTVEDT, J

机构：

[1] UNIV CAMBRIDGE,DEPT APPL BIOL,CAMBRIDGE CB2 3DX,ENGLAND

[2] NORWEGIAN HERRING OIL & MEAL IND RES INST,BERGEN,NORWAY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 02期

关键词：

D O I：

10.1021/jf60204a062

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：389 / 393

页数：5

共 16 条

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[2]

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ROLFE, EJ .

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[5]

CARPENTER KJ, 1963, BRIT J NUTR, V17, P509

[6]

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[7]

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[8]

EGGUM BO, 1973, BERET FORSOEGSLAB ST, P1

[9] NUTRITIVE VALUE OF LEAF PROTEIN CONCENTRATES DETERMINED IN BIOLOGICAL TESTS WITH RATS AND BY MICROBIOLOGICAL METHODS [J].

HENRY, KM ;

FORD, JE .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (08) :425-&

[10] USE OF 3 DYE-BINDING PROCEDURES FOR ASSESSMENT OF HEAT DAMAGE TO FOOD PROTEINS [J].

HURRELL, RF ;

CARPENTER, KJ .

BRITISH JOURNAL OF NUTRITION, 1975, 33 (01) :101-115

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