The influence of processing on the efficiency of proteins

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dc.contributor.author Myburgh, S.J.
dc.contributor.author Louw, J.G.
dc.contributor.author Groenewald, J.W.
dc.contributor.editor Alexander, R.A.
dc.contributor.editor Clark, R.
dc.contributor.editor Louw, J.G.
dc.contributor.editor De Kock, V.E.
dc.date.accessioned 2017-02-06T09:22:04Z
dc.date.available 2017-02-06T09:22:04Z
dc.date.created 2017
dc.date.issued 1952
dc.description The articles have been scanned in colour with a HP Scanjet 5590; 300dpi. Adobe Acrobat XI Pro was used to OCR the text and also for the merging and conversion to the final presentation PDF-format. en_ZA
dc.description.abstract Employing an improved nitrogen balance method the influence of mild heat treatment on the digestibility and biological value of a mixture of plant proteins has been determined. The heat treatment resulted in a small though significant improvement in the digestibility of the proteins. Protein quality was, however, not affected. en_ZA
dc.identifier.citation Myburgh, SJ, Louw, JG & Groenewald, JW 1952, 'The influence of processing on the efficiency of proteins’, Onderstepoort Journal of Veterinary Research, vol. 25, no. 4, pp. 93-98. en_ZA
dc.identifier.issn 0330-2465
dc.identifier.uri http://hdl.handle.net/2263/58866
dc.language.iso en en_ZA
dc.publisher Published by The Government Printer, Pretoria en_ZA
dc.rights © 1952 ARC - Onderstepoort and Faculty of Veterinary Science, University of Pretoria (original). © 2017 University of Pretoria. Dept. of Library Services (digital). en_ZA
dc.subject Veterinary medicine en_ZA
dc.subject.lcsh Veterinary medicine -- South Africa
dc.title The influence of processing on the efficiency of proteins en_ZA
dc.type Article en_ZA


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