Literature DB >> 16746842

The effect of different methods of drying on the biological value and digestibility of the proteins and on the carotene content of grass.

S Bartlett1, K M Henry, S K Kon, L W Osborne, S Y Thompson, J Tinsley.   

Abstract

Entities:  

Year:  1938        PMID： 16746842      PMCID： PMC1264289          DOI： 10.1042/bj0322024

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour.

Authors:  S K Kon; Z Markuze
Journal:  Biochem J       Date:  1931       Impact factor: 3.857

2.  The biological values of proteins: The biological values of the proteins of wheat, maize and milk.

Authors:  M A Fixsen; H M Jackson
Journal:  Biochem J       Date:  1932       Impact factor: 3.857
  2 in total
  1 in total

1.  The utilization of non-protein nitrogen in the bovine rumen. VIII. The nutritive value of the proteins of preparations of dried rumen bacteria, rumen protozoa and brewer's yeast for rats.

Authors:  M L McNAUGHT; E C OWEN; K M HENRY; S K KON
Journal:  Biochem J       Date:  1954-01       Impact factor: 3.857
  1 in total

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