A COMPARISON OF SEVERAL METHODS FOR ESTIMATING THE NUTRITIVE VALUE OF PROTEINS

被引：37

作者：

RIPPON, WP

机构：

来源：

关键词：

D O I：

10.1079/BJN19590035

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：243 / 260

页数：18

共 47 条

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[4]

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[5]

BLOCK R. J., 1944, Journal of the American Dietetic Association, V20, P69

[6]

Bosshardt D. K., 1946, JOUR NUTRITION, V31, P23

[7]

Brush Miriam Kelly, 1947, JOUR NUTRITION, V33, P389

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