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Hydroxyproline content and cresol-red absorption as protein quality indicators respectively for meat by-products and soya-bean meals. By A. A. Woodham. Rowett Research Institute. Buckshurn. Aberdeen.

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Hydroxyproline content and cresol-red absorption as protein quality indicators respectively for meat by-products and soya-bean meals. By A. A. Woodham. Rowett Research Institute. Buckshurn. Aberdeen.

Published online by Cambridge University Press:  24 January 2017

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Proceedings of the Nutrition Society , Volume 28 , Issue 2 , September 1969 , pp. 48a - 50a
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Copyright © Proceedings of the Nutrition Society 1969