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9 in total

1. A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine.

Authors: J E FORD
Journal: Br J Nutr Date: 1962 Impact factor: 3.718

Authors: Z P TELEGINA; Z S SMIRNOVA
Journal: Tr Latv Padomju Soc Repub Zinat Akad Mikrobiol Inst Date: 1959

Authors: G J THIJSSE; J T ZWILLING-DE VRIES
Journal: Antonie Van Leeuwenhoek Date: 1959 Impact factor: 2.271

Authors: J E STEWART; R E KALLIO; D P STEVENSON; A C JONES; D O SCHISSLER
Journal: J Bacteriol Date: 1959-09 Impact factor: 3.490

Authors: M KONOVALTSCHIKOFF-MAZOYER; J C SENEZ
Journal: Ann Inst Pasteur (Paris) Date: 1956-07

Authors: H H CHASE; J B DAVIS; R L RAYMOND
Journal: Appl Microbiol Date: 1956-11

Authors: C E ZOBELL
Journal: Bacteriol Rev Date: 1946 Mar-Jun

Authors: C E ZOBELL
Journal: Adv Enzymol Relat Subj Biochem Date: 1950

Authors: J TAKAHASHI; K KOBAYASHI; Y IMADA; K YAMADA
Journal: Appl Microbiol Date: 1965-01

9 in total