A collaborative study of methods of protein evaluation: introductory paper C. E. BodwellK. J. CarpenterF. E. McDonough OriginalPaper Pages: 3 - 11
Protein quality and digestible energy of selected foods determined in balance trials with rats Bjørn O. EggumInge HansenTorben Larsen OriginalPaper Pages: 13 - 21
Digestibility of protein and amino acids in selected foods as determined by a rat balance method Ghulam SarwarRobert W. PeaceDanielle Brulé OriginalPaper Pages: 23 - 32
Relationship between amino acid scores and protein quality indices based on rat growth Ghulam SarwarRobert W. PeaceDanielle Brulé OriginalPaper Pages: 33 - 44
Relationship between dietary fiber levels and protein digestibility in selected foods as determined in rats Roger MongeauGhulam SarwarRené Brassard OriginalPaper Pages: 45 - 51
Protein efficiency ratios and net protein ratios of selected protein foods Geraldine V. MitchellMamie Young JenkinsErich Grundel OriginalPaper Pages: 53 - 58
Digestibilities of the protein in various foods as determinedin vitro by an immobilized digestive enzyme assay (IDEA) Wayne C. ThresherHarold E. SwaisgoodGeorge L. Catignani OriginalPaper Pages: 59 - 65
Bioavailability of lysine in selected foods by rat growth assay F. E. McDonoughC. E. BodwellR. S. Staples OriginalPaper Pages: 67 - 75
Rat bioassays for methionine availability in 16 food sources F. E. McDonoughC. E. BodwellP. A. Wells OriginalPaper Pages: 77 - 84
Bioavailability of tryptophan in selected foods by rat growth assay F. E. McDonoughC. E. BodwellJ. A. Kamalu OriginalPaper Pages: 85 - 91
In vitro amino acid digestibility of food proteins as measured by the digestion cell technique Laurent SavoieRuth CharbonneauGuy Parent OriginalPaper Pages: 93 - 107
The use ofEscherichia coli mutants to measure the bioavailability of essential amino acids in foods A. D. HitchinsF. E. McDonoughP. A. Wells OriginalPaper Pages: 109 - 120
The use ofStreptococcus zymogenes for estimating tryptophan and methionine bioavailability in 17 foods Patricia WellsFrank McDonoughAnthony Hitchens OriginalPaper Pages: 121 - 127
The estimation of ‘available lysine’ in human foods by three chemical procedures Kenneth J. CarpenterFrederick H. SteinkeMarc Schelstraete OriginalPaper Pages: 129 - 135
