(Q72618586)

English

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

scientific article published on 01 January 1965

In more languages

edit

Statements

instance of

scholarly article

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

title

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

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

author name string

E L Miller

series ordinal

1

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

A W Hartley

series ordinal

2

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

D C Thomas

series ordinal

3

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

publication date

1 January 1965

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

published in

British Journal of Nutrition

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

volume

19

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

issue

4

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

page(s)

565-573

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

Identifiers

DOI

10.1079/BJN19650050

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

PubMed publication ID

5852122

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5852122

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5852122%20AND%20SRC:MED&resulttype=core&format=json

(Q72618586)

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

Statements

Identifiers

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)