Literature DB >> 16747695

The nutritive value of potato protein for the pig.

J C Hutchinson1, J S Bacon, T F Macrae, A N Worden.   

Abstract

Entities:  

Year:  1943        PMID： 16747695      PMCID： PMC1257968          DOI： 10.1042/bj0370550

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


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  5 in total

1.  The nitrogen of the potato.

Authors:  A Neuberger; F Sanger
Journal:  Biochem J       Date:  1942-09       Impact factor: 3.857

2.  The nutritional value of tuberin, the globulin of potato.

Authors:  S K Kon
Journal:  Biochem J       Date:  1928       Impact factor: 3.857

3.  The value of whole potato in human nutrition.

Authors:  S K Kon; A Klein
Journal:  Biochem J       Date:  1928       Impact factor: 3.857

4.  The nutritive value of yeast protein: comparison of the supplementary values of yeast protein and casein for maize protein in the nutrition of the pig.

Authors:  T F Macrae; M M El-Sadr; K C Sellers
Journal:  Biochem J       Date:  1942-06       Impact factor: 3.857

5.  A Possible Correlation between Dietary Protein and Loss of Fur in Young Growing Rats.

Authors:  G A Hartwell
Journal:  Biochem J       Date:  1925       Impact factor: 3.857
  5 in total

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