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A microbiological method for assessing the nutritional value of proteins

2.* The measurement of ‘available’ methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine

Published online by Cambridge University Press:  09 March 2007

J. E. Ford
J. E. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 16 , Issue 1 , February 1962 , pp. 409 - 425
Copyright
Copyright © The Nutrition Society 1962

References

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