INVESTIGATION OF MECHANISMS OPERATING IN DYE-BINDING PROCEDURES FOR EVALUATION OF PROTEIN QUALITY

被引：0

作者：

LAKIN, AL ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI,READING RG15AQ,ENGLAND

来源：

PROCEEDINGS OF THE NUTRITION SOCIETY | 1973年 / 32卷 / 01期

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D O I：

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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

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页码：A53 / A54

页数：2

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CHAUDRY, MA
[J]. JOURNAL OF DAIRY SCIENCE, 1962, 45 (08) : 952 - &
[2] PRACTICAL PROBLEMS CONCERNING MARKETING OF CEREALS WITH IMPROVED PROTEIN VALUE
MOSSBERG, R
[J]. PROCEEDINGS OF THE NUTRITION SOCIETY, 1970, 29 (01) : 39 - &
[3] IMPROVED DYE METHOD FOR ESTIMATING PROTEIN
UDY, DC
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (01) : A29 - &