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December 1, 1960British Journal Of NutritionOpen Access

A microbiological method for assessing the nutritional value of proteins

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JFJ. E. FordArizona State University

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J. E. Ford (1960) studied this question.

synapsesocial.com/papers/6a82aaedabc87fc4bf1e1654https://doi.org/10.1079/bjn19600062
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Nutritive Value of Herring Meals1954 · 22 citations
  2. 2Biological evaluation of proteins: a new aspect1957 · 237 citations
  3. 3A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine.1962 · 139 citations
  4. 4A METHOD OF DETERMINING THE BIOLOGICAL VALUE OF PROTEIN1924 · 440 citations