Methods for microbiological and chemical determinations of essential amino acids in proteins and foods.

Description:

A compilation of the results of research in the development of microbiological and chemical methods for determining the presence of 10 essential amino acids in foods; also provides data on the content of amino acids in certain proteins and foods.

Creator(s):
Creation Date: January 1950
Partner(s):
UNT Libraries Government Documents Department
Collection(s):
Government Documents A to Z Digitization Project
Usage:
Total Uses: 766
Past 30 days: 42
Yesterday: 0
Creator (Author):
Creator (Author):
Creator (Author):
Creator (Author):
Publisher Info:
Place of Publication: Washington, D.C.
Date(s):
  • Creation: January 1950
  • Digitized: April 4, 2007
Description:

A compilation of the results of research in the development of microbiological and chemical methods for determining the presence of 10 essential amino acids in foods; also provides data on the content of amino acids in certain proteins and foods.

Note:

"Issued January 1950"--p. 1.

Includes bibliographical references (p. 8-12).

Physical Description:

12 p. : ill. ; 26 cm.

Language(s):
Subject(s):
Keyword(s): amino acid | protein | arginine | histidine | isoleucine | leucine | lysine | methionine | phenylalanine | threonine | tryptophane | valine
Series Title: Miscellaneous publication (United States. Dept. of Agriculture) ; no. 696.
Partner:
UNT Libraries Government Documents Department
Collection:
Government Documents A to Z Digitization Project
Identifier:
  • OCLC: 10666136 |
  • GOVNO: A 1.38:696
  • UNTCAT: b3096235 |
  • ARK: ark:/67531/metadc1610
Resource Type: Book
Format: Text
Rights:
Access: Public