Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation, Bethesda, Md., USA 4-8 December 1989
Food & Agriculture Org., 1991 - 66페이지
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adults amino acid composition amino acid requirements amino acid scores amount Anal analysis animal AOAC apparent assay assessing Assoc balance basis beans Beef bioavailability biological calculated Chem chromatography coefficients of variation compared considerable Consultation consumed containing corrected crude protein cystine defined derivatization determined developed diet dietary digestibility of protein essential amino acids estimates et al evaluation expressed factors FAO/WHO/UNU foods formulas further groups growth HPLC human hydrolysis individual infants intake Italy laboratory large intestine levels limiting amino acid losses lysine mean measured methionine method milk mixtures needs nitrogen Nutr Nutrition obtained percent procedure proposed protein digestibility protein quality protein sources range ratio recommended reference reported reproducibility respectively reviewed sample Sarwar scoring pattern standard studies sulphur amino acids Table termed threonine true digestibility tryptophan values vitro weight Young