Abstract
The aim of this chapter is to outline the chemical composition of proteins and their physiological functions and metabolism. The quality of food proteins is discussed, along with the DRVs, average dietary intake in the UK, and food sources.
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References
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© 1996 Brenda Piper
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Piper, B. (1996). Proteins. In: Diet and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7244-6_4
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DOI: https://doi.org/10.1007/978-1-4899-7244-6_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-59700-8
Online ISBN: 978-1-4899-7244-6
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