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January 1, 1962

A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine.

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JFJ. E. FordArizona State University

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J. E. Ford (1962) studied this question.

synapsesocial.com/papers/6a6f554526a7f98052dc067ehttps://doi.org/10.1079/bjn19620042
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