AMINO ACID COMPOSITION OF ORGAN MEATSa
- 1 January 1954
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 19 (1-6), 219-223
- https://doi.org/10.1111/j.1365-2621.1954.tb17442.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS aJournal of Food Science, 1953
- Amino Acid Content of Processed MeatsJournal of the American Dietetic Association, 1952
- 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
- THE AMINO ACID COMPOSITION OF PORK AND LAMB CUTSJournal of Biological Chemistry, 1949
- The Lysine, Methionine and Threonine Content of MeatsJournal of Nutrition, 1948
- THE AMINO ACID REQUIREMENTS OF STREPTOCOCCUS FAECALIS AND THE USE OF THIS ORGANISM FOR THE DETERMINATION OF THREONINE IN NATURAL PRODUCTSJournal of Biological Chemistry, 1946
- THE MICROBIOLOGICAL DETERMINATION OF AMINO ACIDS IN ANIMAL PROTEINSJournal of Biological Chemistry, 1945