MICROBIOLOGICAL METHOD FOR ASSESSING NUTRITIONAL VALUE OF PROTEINS .3. FURTHER STUDIES ON MEASUREMENT OF AVAILABLE AMINO ACIDS

被引：70

作者：

FORD, JE

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1964年 / 18卷 / 03期

关键词：

D O I：

10.1079/BJN19640040

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：449 / &

共 16 条

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[9] MICROBIOLOGICAL METHOD FOR ASSESSING NUTRTIONAL VALUE OF PROTEINS .2. MEASUREMENT OF AVAILABLE METHIONINE, LEUCINE, ISOLEUCINE, ARGININE, HISTIDINE, TRYPTOPHAN AND VALINE [J].

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[10] A MICROBIOLOGICAL METHOD FOR ASSESSING THE NUTRITIONAL VALUE OF PROTEINS [J].

FORD, JE .

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