Related Experiment Videos
[Computation method for optimization of recipes for protein content]
N I Kovalev1, N J Karzeva, V O Fiterer
1Lehrstuhl für Erzeugnisse der Gemeinschaftsverpflegung Friedrich Engels Hochschule für Sowjethandel, Leningrad, UdSSR.
Die Nahrung
|January 1, 1987
Abstract:
The authors propose a calculated protein utilization coefficient. This coefficient considers the difference between the utilization rates of the proteins being contained in the mixture and their amino-acid composition. The proposed formula allows calculations by computer. The data obtained show high correlations with the results received by biological tests with Tetrahymena cultures.