A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine (Q79388790)
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scientific article published on 01 January 1962
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine |
scientific article published on 01 January 1962 |
Statements
A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine (English)
1 January 1962