Amino acid composition of some fish products and casein
Open Access
- 1 February 1965
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 19 (1), 587-592
- https://doi.org/10.1079/bjn19650053
Abstract
Amino acid composition of some fish products and casein - Volume 19 Issue 1 - Gabrielle M. Ellinger, Elizabeth B. BoyneThis publication has 17 references indexed in Scilit:
- The Effect of Heat on the Amino Acid, Fatty Acid and B-Vitamin Composition of Fish MealActa Agriculturae Scandinavica, 1964
- Amino‐acid composition of herring (clupea harengus) and herring meal. Destruction of amino‐acids during processingJournal of the Science of Food and Agriculture, 1960
- The amino-acid composition of some British food fishesJournal of the Science of Food and Agriculture, 1959
- The content of amino-acids in white flour and breadBritish Journal of Nutrition, 1957
- Fish products as protein supplements to cerealsBritish Journal of Nutrition, 1957
- The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studiesArchives of Biochemistry and Biophysics, 1955
- Eine Methode zur quantitativen Bestimmung der Aminosäurezusammensetzung von Eiweißhydrolysaten durch Kombination von Elektrophorese und ChromatographieHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1955
- Application de la chromatographie sur échangeur d'ions a l'étude de la composition des aliments en acides aminesAnalytica Chimica Acta, 1953
- Microbiological Determinations of Amino Acids in Foodstuffs. II.Acta Chemica Scandinavica, 1951
- Studies of the reaction between proteins and reducing sugars in the ‘dry’ state III. Nature of the protein groups reactingBiochimica et Biophysica Acta, 1950