The Effect of Heat upon the Biological Value of Meat Protein
نویسنده
چکیده
heat or toasting were not so well utilized for growth and did not allow such favorable nitrogen balances as did the raw cereal and casein. Since the digestibility of the toasted pro teins was but little different from that of the raw, the dif ference in the value of the two could not be attributed to this source and so must have been due to the detrimental action of the heat on metabolic availability. Ingvaldsen ( '29), Daniel and McCollum ( '29), Maynard and Tunison ('32), Schneider ('32) and Maynard, Bender and McCay ('32) have all conducted experiments on fish meals
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تاریخ انتشار 2006