INFLUENCE OF LOW, INTERMEDIATE AND HIGH LEVELS OF DIETARY PROTEIN ON HEAT PRODUCTION OF RATS

被引：26

作者：

HARTSOOK, EW

HERSHBERGER, TV

机构：

来源：

JOURNAL OF NUTRITION | 1963年 / 81卷 / 03期

关键词：

D O I：

10.1093/jn/81.3.209

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：209 / &

共 31 条

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[20]

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