Hostname: page-component-76fb5796d-9pm4c Total loading time: 0 Render date: 2024-04-30T04:20:11.854Z Has data issue: false hasContentIssue false
  • English
  • Français

Relation between protein efficiency and net protein utilization

Published online by Cambridge University Press:  09 March 2007

A. E. Bender
A. E. Bender
Affiliation:
Bovril Ltd, 148 Old Street, London, E.C.1
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
British Journal of Nutrition , Volume 10 , Issue 2 , May 1956 , pp. 135 - 143
Copyright
Copyright © The Nutrition Society 1956

References

REFERENCES

Barnes, R. H., Maack, J. E., Knights, M. J. & Burr, G. O. (1945). Cereal Chem. 22, 273.Google Scholar
Bender, A. E. (1955). Proc. Nutr. Soc. 14, xiii.Google Scholar
Bender, A. E. & Miller, D. S. (1953). Biochem. J. 53, vii.Google Scholar
Block, R. J. & Mitchell, H. H. (1946–1947). Nutr. Abstr. Rev. 16, 249.Google Scholar
Fixsen, M. A. B. (1934–1935). Nutr. Abstr. Rev. 4, 447.Google Scholar
Folley, S. J., Henry, K. M. & Kon, S. K. (1947). Brit. J. Nutr. 1, 39.CrossRefGoogle Scholar
Hamilton, T. S. (1939). J. Nutr. 17, 565.CrossRefGoogle Scholar
Henry, K. M., Kon, S. K. & Watson, M. B. (1937). Milk and Nutrition, Part 1, p. 37. Reading: National Institute for Research in Dairying.Google Scholar
Kik, M. C. (1938). Bull. Ark. agric. Exp. Sta. no. 352.Google Scholar
Miller, D. S. & Bender, A. E. (1955). Brit. J. Nutr. 9, 382.CrossRefGoogle Scholar
Mitchell, H. H. (1924). Physiol. Rev. 4, 424.CrossRefGoogle Scholar
Mitchell, H. H. (1944). Industr. Engng Chem. (Anal.), 16, 696.CrossRefGoogle Scholar
Mitchell, H. H. & Carman, G. G. (1926). Amer. J. Physiol. 76, 398.CrossRefGoogle Scholar
Rose, W. C., Smith, L. C., Womack, M. & Shane, M. (1949). J. biol. Chem. 181, 307.CrossRefGoogle Scholar
Rutgers University: Bureau of Biological Research (undated). Cooperative Determinations of the Amino Acid Content, and of the Nutritive Value of Six Selected Protein Food Sources. 1946–1950. New Brunswick: Rutgers University.Google Scholar
Stewart, R. A., Hensley, G. W. & Peters, F. N. Jr. (1943). J. Nutr. 26, 519.CrossRefGoogle Scholar
White, P. L., Alvistur, E., Dfas, C., Viñas, E., White, H. S. & Collazos, C. (1955). J. agric. Fd Chem. 3, 531.CrossRefGoogle Scholar