Protein quality of cereals processed in various ways

Protein quality of cereals processed in various ways

Includes discussion; 5 tables; 12 ref.; Summary (En)

Saved in:
Bibliographic Details
Main Authors: Eggum, B.O., FAO, Vienna (Austria). Joint FAO/IAEA Div. of Atomic Energy in Food and Agriculture eng, Research Co-ordination Meeting of the Seed Protein Improvement Programme eng 28 Mar 1977 4 Baden (Austria), Gesellschaft fuer Strahlen- und Umweltforschung m.b.H., Munich (Germany, F.R.) oth
Format: Texto biblioteca
Language:
Published: Vienna (Austria) International Atomic Energy Agency Feb
Subjects:FAO IAEA, FEEDS, NITROGEN, AMINO ACIDS, NUTRITIVE VALUE, PROTEIN QUALITY, SEEDS, PLANT PROTEIN, EXPERIMENTATION, RATS, BAKING, COOKING, ALIMENT POUR ANIMAUX, AZOTE, ACIDE AMINE, VALEUR NUTRITIVE, QUALITE PROTEIQUE, GRAINE, PROTEINE VEGETALE, PIENSOS, NITROGENO, AMINOACIDOS, VALOR NUTRITIVO, CALIDAD PROTEICA, SEMILLA, PROTEINAS VEGETALES, RAT, CUISSON AU FOUR, CUISSON, EXPERIMENTACION, RATA, COCCION AL HORNO, COCCION,
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Includes discussion; 5 tables; 12 ref.; Summary (En)

Similar Items