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Protein gain value (PGV) a possible method for the biological evaluation of protein quality - by Huda Fahl
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| dc.contributor.author | Fahl, Huda |
| dc.date.accessioned | 2012-06-13T06:39:44Z |
| dc.date.available | 2012-06-13T06:39:44Z |
| dc.date.issued | 1986 |
| dc.identifier.uri | http://hdl.handle.net/10938/4184 |
| dc.description | Thesis (M.S.)--Faculty of Agricultural and Food Sciences, American University of Beirut, 1986.;"Advisor: Adnan Miski, Associate Professor, Nutrition -- Members of Committee: Nahla Baba, Assistant Professor, Nutrition Farouq Abawi, Visiting Assista |
| dc.description | Bibliography: leaves 48-52. |
| dc.description.abstract | In three animal experiments (one in weanling rats and two in young broiler chickens) conducted using ANRC casein or soyprotein as the protein sources, a biological method for assay of proteins quality, the protein gain value (PGV) method, was compared t |
| dc.format.extent | ix, 55 leaves cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003285 AUBNO |
| dc.subject.lcsh | Proteins. |
| dc.subject.lcsh | Proteins -- Research. |
| dc.title | Protein gain value (PGV) a possible method for the biological evaluation of protein quality - by Huda Fahl |
| dc.title.alternative | Protein gain value method |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
