THE EFFECT ON THE BIOLOGICAL VALUE OF BREAD NITROGEN OF ADDITIONS OF DRIED SKIM MILK AND OF SOYA FLOUR

被引：4

作者：

HENRY, KM

KON, SK

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1949年 / 16卷 / 01期

关键词：

D O I：

10.1017/S0022029900005276

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：53 / 57

页数：5

共 21 条

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[3]

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[4]

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[6] The effect of cystine and casein supplements upon the nutritive value of the protein of raw and heated soy beans [J].

Hayward, JW ;

Steenbock, H ;

Bohstedt, G .

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[7]

HENRY K. M., 1941, JOUR DAIRY RES, V12, P184, DOI 10.1017/S0022029900003538

[8]

HENRY K. M., 1937, Milk and Nutrition, P37

[9]

HENRY KM, 1948, J DAIRY RES, V15, P292, DOI 10.1017/S0022029900005148

[10] STUDIES OF THE BIOLOGICAL VALUE OF THE PROTEINS (NITROGEN) OF DRIED SKIM MILK - VALUE AS AN ADDITION TO BREAD - TESTS WITH YOUNG AND OLDER RATS - EFFECTS OF STORAGE [J].

HENRY, KM ;

KON, SK ;

ROWLAND, SJ .

JOURNAL OF DAIRY RESEARCH, 1946, 14 (03) :403-414

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