DETERMINATION OF TOTAL LYSINE AND AVAILABLE LYSINE IN FOODS

被引：0

作者：

VERVACK, W ^{[1
]}

VANBELLE, M ^{[1
]}

FOULON, M ^{[1
]}

机构：

[1] IBAN,DEPT BIOL ANIM APPL,BIOCHIM NUTR LAB,B-1348 LOUVAIN NEUVE,BELGIUM

来源：

REVUE DES FERMENTATIONS ET DES INDUSTRIES ALIMENTAIRES | 1976年 / 31卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：143 / 146

页数：4

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