Protein, fat, and amino acid content and protein quality of selected pre-prepared foods

Autor:	Helen H. Koehler, Margaret M. Hard
Rok vydání:	1983
Předmět:	chemistry.chemical_classification Nutrition and Dietetics chemistry Casein Food preservation Food service Food science Amino acid content Protein quality Food Analysis Food Science Amino acid
Zdroj:	Journal of the American Dietetic Association. 82:241-245
ISSN:	0002-8223
DOI:	10.1016/s0002-8223(21)00071-7
Popis:	Protein quality (Relative Nutritive Value) of entrees selected from a hospital food service line compared favorably with that of casein.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a5c6f95eb97927f4c5b7db2cefc0a6c4 https://doi.org/10.1016/s0002-8223(21)00071-7 Zobrazit plný text záznamu