| 000 | 00823 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250513003845.0 | ||
| 264 | 0 | _c19810922 | |
| 008 | 198109s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf00105a001 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHarper, A E | |
| 245 | 0 | 0 |
_aMcCollum and directions in the evaluation of protein quality. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _c |
||
| 300 |
_a429-35 p. _bdigital |
||
| 500 | _aPublication Type: Biography; Historical Article; Journal Article | ||
| 650 | 0 | 4 |
_aDietary Proteins _xhistory |
| 650 | 0 | 4 | _aHistory, 20th Century |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 29 _gno. 3 _gp. 429-35 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf00105a001 _zAvailable from publisher's website |
| 999 |
_c7018950 _d7018950 |
||