Meat quality and protein quality
- 1 October 1976
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (5), 495-498
- https://doi.org/10.1111/j.1365-2621.1976.tb00749.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Nutritive value of proteins in a canned meat productInternational Journal of Food Science & Technology, 1976
- Improved method for hydroxyproline analysis in tissue hydrolyzatesAnalytical Biochemistry, 1971
- Nutritive value of the proteins of veal, beef and pork determined on the basis of available essential amino acids or hydroxyproline analysisJournal of the Science of Food and Agriculture, 1969
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- THE RELATION OF THE CONNECTIVE TISSUE CONTENT OF MEAT TO ITS PROTEIN VALUE IN NUTRITIONPublished by Elsevier ,1927
- THE BIOLOGICAL VALUE OF THE NITROGEN OF MIXTURES OF PATENT WHITE FLOUR AND ANIMAL FOODSPublished by Elsevier ,1926