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Akademický článek
In vitro solubility of meat and bone meal protein with different pepsin concentrations Solubilidade in vitro da proteína de farinhas de carne e ossos com diferentes concentraçoes de pepsina
Autor: Cláudio Bellaver, Dirceu Luís Zanotto, Antônio Lourenço Guidoni, Claudete Hara Klein
Publikováno v: Ciência Rural, Vol 30, Iss 3, Pp 489-492 (2000)
In vitro protein digestibility of protein sources has been correlated with in vivo digestibility values. However, factors like protein origin, enzyme used and its concentration, pH and processing have been related with the significance of the correla
Externí odkaz: https://doaj.org/article/de761381b2db47ff9b6dfe55157ca5d2
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2
In vitro solubility of meat and bone meal protein with different pepsin concentrations
Autor: Bellaver, Cláudio, Zanotto, Dirceu Luís, Guidoni, Antônio Lourenço, Klein, Claudete Hara
Publikováno v: Ciência Rural, Volume: 30, Issue: 3, Pages: 489-492, Published: JUN 2000
In vitro protein digestibility of protein sources has been correlated with in vivo digestibility values. However, factors like protein origin, enzyme used and its concentration, pH and processing have been related with the significance of the correla
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::397d3ab733be1ef1241684aee47397a1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782000000300020&lng=en&tlng=en
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