The amino‐acid composition of processed bones and meat
- 1 February 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (2), 87-92
- https://doi.org/10.1002/jsfa.2740110204
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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- The organic constituents of mammalian compact boneBiochemical Journal, 1954
- Connective tissue of meat: I.—separation and determinationJournal of the Science of Food and Agriculture, 1952
- Biological Evaluation of ProteinsPublished by Elsevier ,1949
- TISSUE CHANGES INDUCED BY CL. WELCHII TYPE A FILTRATESThe Lancet, 1945
- Note on the nutritive value of the nitrogenous substances contained in dried yeast (Torulopsis lipofera)Biochemical Journal, 1945
- THE RELATION OF THE CONNECTIVE TISSUE CONTENT OF MEAT TO ITS PROTEIN VALUE IN NUTRITIONPublished by Elsevier ,1927