Nutritive value of meat meals II. —influence of raw materials and processing on protein quality
- 1 July 1970
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (7), 366-373
- https://doi.org/10.1002/jsfa.2740210708
Abstract
No abstract availableKeywords
This publication has 47 references indexed in Scilit:
- Über die Abhängigkeit der Proteinqualität vom Stickstoffgehalt verschiedener Komponenten im FleischknochenmehlZeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde, 1970
- Untersuchungen über die Proteinqualität von Fischmehlen und Tierkörpermehlen1Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde, 1969
- Comparison of methods for the determination of available lysine value in animal and vegetable protein sourcesJournal of the Science of Food and Agriculture, 1967
- Available lysine in meat and meat productsJournal of the Science of Food and Agriculture, 1965
- Methods for Evaluating the Feeding Quality of Meat-and-Bone MealsPoultry Science, 1963
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- The amino‐acid composition of processed bones and meatJournal of the Science of Food and Agriculture, 1960
- Protein Quality and “Available Lysine” in Animal ProductsPoultry Science, 1955
- The Evaluation of the Nutritional Value of Fish Meals and Meat MealsPoultry Science, 1949
- The composition and digestibility, when fed to pigs, of three grades of meat meal of widely differing fat contentThe Journal of Agricultural Science, 1937