Determination of Available Lysine in Oilseed Meal Proteins.
Authors:
- S. R. RaoSRS. R. Rao
- F. L. CarterFCF. L. Carter
- V. L. FramptonVFV. L. Frampton
- 1 November 1963
- journal article
- research article
- Published by American Chemical Society (ACS) in Analytical Chemistry
- Vol. 35 (12) , 1927-1930
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Effect of processing on the composition of sesame seed and mealJournal of the American Oil Chemists' Society, 1961
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- Heat Effects on Peanut Proteins, Effect of Processing on the ε-Amino Groups of Lysine in Peanut ProteinsJournal of Agricultural and Food Chemistry, 1958
- Fish products as protein supplements to cerealsBritish Journal of Nutrition, 1957
- Protein Quality and “Available Lysine” in Animal ProductsPoultry Science, 1955