(Q71583211)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

19 October 2019

title

Nutritive value of meat meals. II. Influence of raw materials and processing on protein quality (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

19 October 2019

Nutritive value of meat meals II. —influence of raw materials and processing on protein quality (English)

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

23 May 2023

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

23 May 2023

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

23 May 2023

author name string

J. Atkinson

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A5476029

23 May 2023

K. J. Carpenter

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A5476029

23 May 2023

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=5476029

23 May 2023

publication date

1 July 1970

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

full work available at URL

19 October 2019

https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740210708

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2740210708

23 May 2023

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Journal of the Science of Food and Agriculture

23 May 2023

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

19 October 2019

volume

21

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

19 October 2019

issue

7

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

19 October 2019

page(s)

366-373

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

AVAILABILITY OF SULPHUR AMINO ACIDS IN PROTEIN FOODS. 2. ASSESSMENT OF AVAILABLE METHIONINE BY CHICK AND MICROBIOLOGICAL ASSAYS

19 October 2019

cites work

7

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

THE NUTRITIVE QUALITY AND AVAILABLE AMINO ACID COMPOSITION OF SOME ANIMAL PROTEIN CONCENTRATES

23 May 2023

8

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Protein quality of feeding-stuffs. 4. Progress report on collaborative studies on the microbiological assay of available amino acids

23 May 2023

9

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Comparison of methods for the determination of available lysine value in animal and vegetable protein sources

23 May 2023

17

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle

23 May 2023

19

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Determination of the tryptophan content of feedingstuffs with particular reference to cereals

23 May 2023

20

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

The estimation of the available lysine in animal-protein foods

23 May 2023

21

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

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

23 May 2023

22

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

THE NUTRITIVE VALUE OF LEAF PROTEIN CONCENTRATES DETERMINED IN BIOLOGICAL TESTS WITH RATS AND BY MICROBIOLOGICAL METHODS

23 May 2023

23

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Salt mixtures for purified-type diets. III. An improved salt mixtures for chicks

23 May 2023

25

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

The digestion of heat-damaged protein

23 May 2023

27

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

A comparison of techniques used in digestibility studies with dairy cattle

23 May 2023

28

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Hydroxylysine as a growth stimulant in microbiological assays for lysine

23 May 2023

34

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

A comparison of the bodywater and nitrogen balance-sheet methods for determining the nutritive value of proteins

23 May 2023

40

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Note on the determination of net protein utilization by carcass analysis

23 May 2023

42

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

The determination of the net utilization of proteins by a shortened method

23 May 2023

43

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

The balancing of amino acid mixtures and proteins

23 May 2023

47

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle

23 May 2023

49

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Utilization of amino acids from foods by the rat. IV. Tryptophan

23 May 2023

50

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Determination of available lysine in foods

23 May 2023

53

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Availability of essential amino acids from proteins. II. Food proteins

23 May 2023

61

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

Biological availability of amino acids in fish meals and other protein sources

23 May 2023

65

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

The nutritive value of fish meal, meat-and-bone meal and field bean meal as measured by digestibility experiments on the adult colostomised fowl

23 May 2023

66

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740210708

23 May 2023

Identifiers

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5476029%20AND%20SRC:MED&resulttype=core&format=json

19 October 2019

1 reference