Liu, E H <br/><br/>
Nutritional value of turkey protein. Effects of heating and supplementary value for poor proteins.  [electronic resource] 

 -  Journal of the American Dietetic Association  Jul 1970 
 - 38-41 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Cooking<br/>Diet<br/>Dietary Proteins--analysis<br/>Food Analysis<br/>Hot Temperature<br/>Nutritional Physiological Phenomena<br/>Poultry Products--analysis<br/>Rats<br/>Turkeys