THE EFFECTS OF STORAGE AND HEATING ON LYSINE AVAILABILITY OF FOOD-GRADE PROTEINS FROM PASTURE HERBAGE AS MEASURED BY CHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL ASSAYS
HENRY T. OSTROWSKI-MEISSNERVolume:
3
Year:
1980
Language:
english
Pages:
8
DOI:
10.1111/j.1745-4557.1980.tb00705.x
File:
PDF, 411 KB
english, 1980