ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microbiological assay values are reported for content of 18 amino acids in separable lean of raw and roasted rib-loin and leg cuts of lamb and mutton. These values agreed well with values obtained in other laboratories. The amino acid content of lamb protein tended to be constant and was not affected by cut or by roasting. Retentions of amino acids in lamb lean after roasting were essentially complete.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb03283.x
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