Amino Acid Content of Processed Meats
- 1 January 1952
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 28 (1), 23-26
- https://doi.org/10.1016/s0002-8223(21)31114-2
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- AMINO ACID COMPOSITION OF FRESH AND COOKED BEEF CUTSJournal of Biological Chemistry, 1951
- FURTHER STUDIES ON THE AMINO ACID COMPOSITION OF PORK AND LAMB CUTSJournal of Biological Chemistry, 1951
- NUTRITIVE VALUES OF SAUSAGE AND OTHER TABLE‐READY MEATS AS AFFECTED BY PROCESSINGJournal of Food Science, 1950
- THE AMINO ACID COMPOSITION OF PORK AND LAMB CUTSJournal of Biological Chemistry, 1949
- AN IMPROVED METHOD FOR THE DETERMINATION OF TRYPTOPHANE WITH p-DIMETHYLAMINOBENZALDEHYDEPublished by Elsevier ,1947